In a small frypan, heat 2 teaspoons of sesame oil. Once the oil has heated up, add the finely chopped ginger, lemongrass, and chilli and sauté together until soft. Once softened, add a couple of splashes of soy sauce.

In a large saucepan, boil 5-6 cups of water (depending on how many people you’re feeding!) Add the mixture from your fry pan to the boiling water and simmer for 5 minutes.

Add the roughly chopped wedges of mushroom, baby sweetcorn and tofu to the simmering mixture. At the same time, add your udon noodles to a saucepan of water at a rolling boil and cook according to packet instructions.

In the last 2 minutes, add 2 tablespoons of miso paste and the bok choy to the soup mixture. Once the udon noodles have cooked, add those to the soup mixture as well.

Serve soup, noodles and veg into bowls and ENJOY!