Heat the soy milk or ramen stock and add dashi stock, miso and mushrooms. If you wish you can add a little crushed ginger. Heat gently, being careful not to boil as the soup will foam. Taste and add a little more miso or dashI stock to your preference. Heat gently for around 10 minutes.

Add the veg of your choice. I like them to be crispy so I just heat through. Place the noodles in a bowl, add a strip of nori and pour the soup on to the noodles.

You can top the soup with toppings to your taste. Pickles, pickled veg, toasted sesame seeds, garlic or ginger, chilli powder, pickled cucumbers or cooked tofu.