Soak the nori in cold water.
5 x5cm square of nori
In a big deep pan, fry the garlic and chilli flakes for a minute.
1 teaspoon Gochugaru chilli flakes, 3 cloves garlic, 1 teaspoon oil
Add the mushrooms and carrots to the pan and continue cooking on a medium-high heat until the mushrooms release some liquid.
250 g chestnut mushrooms, 2 carrots
Pour in the boiling water.
4 cups boiling water
Add in the Gochujang paste, tamari, nooch, drained nori, miso and stir well.
1 teaspoon Gochujang paste, 1 tablespoon tamari, 2 tablespoon nutritional yeast, 2 teaspoon white miso paste
Bring the broth to a boil then immediately reduce down to a gentle simmer.
Put the noodles on to cook in a separate pan.
100 g Udon noodles
Add the broccoli to the broth, simmer for 7 minutes.
100 g broccoli
While the noodles cook taste the broth to see if you want it spicier, saltier or with more miso flavour and adjust accordingly.
Squeeze in the lime juice just before serving and top with spring onions.
1 tablespoon lime juice, 2 spring onions