Vegetable Miso Broth with Udon Noodles

When faced with a fridge full of vegetables what do you do? Panic? Make soup? Cook a curry or a stir fry perhaps?  We have ended up with said fridge of vegetables by buying too much for any particular meal.  This isn't our fault for a change, when cooking for two it is frustrating when things like pak choi come wrapped in threes.  Half a pepper is plenty for a lunch time salad.  We didn't need all of the aubergine for the satay kebabs at the weekend.  I can't remember why we have such a small amount of broccoli left over, but you get the idea.

Tonight Z managed to combine two of the above options to make a light and delicious meal. Without a whiff of panic Z stir fried broccoli and ginger with a splash of water, then added the pak choi stems, green beans and peppers. Lastly the shredded pak choi leaves and aubergine were added to the pan with dark and light soy sauces and rice wine vinegar.  In a separate pan she rehydrated udon noodles in a miso broth then added this to the vegetables.  Garnished with spring onions and toasted peanuts this was a great meal.  Although it's tagged vegetarian this is a vegan meal and probably one of the healthiest things that we cook.  Perhaps we'll go back to meat tomorrow.