Miso and Sakura Cress noodle soup

(For 4 portions)

• 2 punnets Garden Cress 
• 2 punnets Sakura Cress 
• 1400 ml vegetable stock 
• 60g white miso paste
• 60g finely sliced shallots
• 60g chopped mange tout
• 60g Enoki mushrooms
• 5g dried white back black fungus
• 10g fresh finely sliced ginger
• 500g ramen noodles

• Pour the vegetable stock into a saucepan, add the dried white back black fungus and bring to simmer. 
• Keep simmering until the mushrooms are fully cooked and soft. It should take 2 to 3 minutes. 
• Take the mushroom out of the stock, cut them into 3 to 4 pieces and put them back in the liquid with the miso paste, the finely chopped shallots, the chopped mange tout, the Enoki mushroom and the finely sliced ginger. 
• Let simmer for 6 to 8 minutes and add the ramen noodles. 
• Let cook for another 3 minutes, it won’t take long to cook the noodles! 
• Take off the heat and fold gently the freshly cut cresses into the soup. 
• Serve immediately.

Recipe: Franck Pontais