Finely chop garlic and ginger.
Heat a skillet over high heat. Add sesame seed oil and quickly fry garlic and ginger for about 30 seconds to a minute.
Add miso paste and soy sauce and mix well.
Add vegetable broth and bring to a boil. Cook for another 2-3 minutes.
Cut carrots and leeks into julienne strips.
Slice the mushrooms and spring onion greens thinly.
Optional: If you prefer you can quickly roast mushrooms over high heat for about a minute or two. Or you can eat them raw.
Cook as per instructions right before serving.
Place noodles into two bowls.
Pour over the broth.
Add the toppings: mushrooms, carrots, leek, spring onions.
Sprinkle with some sesame seeds.
Recipe by Anja Burgar | Use your Noodles | www.useyournoodles.eu