Spring Miso Soup

1 packet instant miso soup mix
asparagus spears, chopped into 1 inch pieces
brown rice udon noodles
edamame beans
wild garlic leaves, chopped into ribbons
spring onion sliced

Bring some water and the miso soup mix to a low boil.
Blanch the asparagus pieces briefly and then shock in cold water.
Add noodles and edamame to broth and cook until noodles are al-dente.
Add asparagus pieces and cook until noodles are tender.
Remove from heat. Stir in wild garlic leaves and top with spring onion.

Slurps up!