Easy Chilli Miso Hot Pot

This chilli miso hot pot is uber refreshing, and healthy, any time of year. I made this recipe up, and didn't measure it out, so apologies for the vagueness....

Ingredients (for about 2 people):
- About 1/3 a pack of medium tofu
- Seasonal savoury vegetables. Being summer I used 1 carrot, 1 courgette, 2 celery ribs, about 6 mushrooms and 1 spring onion, which worked a treat. Chop into medium sized bits.
- Miso paste (about 2 Tablespoons)
- Dashi (I used 1 japanese fish dashi sachet)
- Hot water (about half a medium pot worth).
- Togarashi (japanese chilli flakes mix)
- 2 packets udon noodles
- A bit of grated ginger
- A couple of garlic cloves
- Optional: Seaweed (wakame is best)

Method:
Put the water and dashi in a pot and bring to a light boil. Add all the vegetables and simmer until just cooked through (about 20 min). Add tofu and cook a further 5 min.

The udon noodles don't really need cooking. You can just put them into the serving bowls with some boiling water, while you're waiting for the soup.

Right at the end, put the miso paste into a small bowl, and mix along with a couple of tablespoons of the soup liquid (until it forms a nice liquidy paste). Add this into the soup.

Drain the noodles, and put them back into the serving bowls. Pour over the soup. Top with seaweed and togarashi to your liking.