Post-swim warming up broth

Writer and wild swimmer Abigail Whyte shares her recipe for a quick and easy noodle broth that's guaranteed to warm the cockles after a wintry dip

Growing up with a Filino mother and grandmother, I ate a lot of ginger. I find the flavour so comforting, and try to incorporate it in soups and other dishes when I can. 

During autumn and winter I love to make this miso and ginger broth to pop in a flask and take me with on wild swims. The kick of ginger really hits the spot and definitely helps warm me up if I've stayed in the water a bit too long. 

This broth also makes a super speedy nourishing lunch at home. 

Ingredients (serves 2)

4tsps miso paste

400ml freshly boiled water

Large handful of mushrooms, sliced

1 sheet of egg noodles

Thumb sized piece of ginger, grated

Whichever protein you'd like to add - diced tofu, strips of cooked chicken, edamame beans - whatever you fancy!

Spring onions - sliced (to garnish)

Method

Following the packet instructions, cook the noodles on a hob. Cook the mushrooms with the noodles, too.

Meanwhile add boiling water to a jog containing the miso paste and ginger, and stir until the paste has dissolved.

Add your protein to the broth.

If you're taking the broth out with you for a swim (or even a hike) - place the noodles, mushrooms and spring onions in a tupperware tub, and pour the miso broth into a thermos flask. When you're ready to eat it, you can then pour the hot broth onto the noodles. This prevents the noodles becoming overly soggy.

Remember to take a fork with you!

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