What you need:

Head of broccoli

Portobello mushrooms, one per person

Chinese egg noodles

Miso soup

Soy sauce (low salt)

Sea salt

Small saucepan for the mushrooms

Saucepan for noodles

Sieve

Wok

What you do:

Wash the broccoli and divide into stems

Peel the mushrooms, if they have thick stalks, remove them

Slice the mushrooms into finger-thick slices

Sling the mushrooms into the saucepan with a good pinch of sea salt and cook on a medium heat – this will sweat the mushrooms and cook them in their own juice.  It will take five or so minutes depending on the thickness of the mushroom slices.

Cook the noodles according to the packet, then put them in a sieve and run cold water through them to stop them steam cooking

Make the Miso soup in the Wok according to the bottle or packet

Bring to the boil and cook the broccoli for three minutes or until al dente – you do not want soggy vegetables

Add the mushrooms and their cooking liquid

Add the noodles

Cook quickly on a high heat until everything is piping hot – try not to stir too much as this will stop the vegetables getting broken

Dish up in an arty Chinese bowl.

Add Soy sauce to taste

Good with Sake, cold white wine or a good lager