Heat 1 tablespoon Olive oil over a medium heat and add 1 Onion and 200 g Mushrooms. Cook for 4 minutes.
Add 2 Carrots, 1 head Broccoli, 2 tablespoon Miso paste and 750 ml Boiled water.
Continue to cook for 3 minutes.
Add 450 g Udon noodles, 1 teaspoon Chilli oil, 1 tablespoon Garlic and ginger paste, 2 tablespoon Soy sauce, 3 head Pak choi (bok choy) and 160 g Edamame.
Cook for a further 3 minutes.
Transfer to serving bowls and enjoy.
Notes
For some added crunch, you can sprinkle some crushed cashews or peanuts on top of these noodle bowls before serving.
For extra spice, drizzle over some extra chilli oil before serving.
Use reduced sodium soy sauce if you don't want these too salty.
Add a squeeze of lime juice to the dish just before serving to lighten it up. This is especially important if you are reheating them.