A feast of seafood in this comforting soup that's so easy to assemble.
Place the dashi powder, water, ginger, garlic and chilli flakes into a large sauce pan and place on the heat. Whisk in the white miso paste, mirin and soy sauce. Cook for 20-30 minutes.
Add the mushrooms, baby sweetcorn, oysters and prawns and cook for 4-5 minutes.
Cook the noodles in a saucepan of boiling water for 2-3 minutes. Drain, set aside and keep warm.
Just before serving add the spring onions and the lime juice to the soup.
Place the cooked noodles into a serving bowl and ladle the stock over the top. Garnish with flakes/shavings of smoked eel.
