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

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