Recipe :: miso udon noodle soup

Guest recipe by Bec + Anthony

A big, steaming bowl of miso soup… the ULTIMATE comfort food! But wait, there’s more — add in a bunch of Asian veg and some udon noodles and you’ve got yourself the perfect (and healthy) winter meal.

INGREDIENTS

Small knob of fresh ginger

2 sticks of lemongrass

1 small fresh red chilli

2 bunches of bok choy

5 large mushrooms

2 handfuls of baby corn

1 packet of tofu

Soy sauce

Miso paste

Sesame oil

Udon noodles (this recipe uses dry, however pre-cooked udon noodles work too!)

METHOD

In a small frypan, heat 2 teaspoons of sesame oil. Once the oil has heated up, add the finely chopped ginger, lemongrass, and chilli and sauté together until soft. Once softened, add a couple of splashes of soy sauce.

In a large saucepan, boil 5-6 cups of water (depending on how many people you’re feeding!) Add the mixture from your fry pan to the boiling water and simmer for 5 minutes.

Add the roughly chopped wedges of mushroom, baby sweetcorn and tofu to the simmering mixture. At the same time, add your udon noodles to a saucepan of water at a rolling boil and cook according to packet instructions.

In the last 2 minutes, add 2 tablespoons of miso paste and the bok choy to the soup mixture. Once the udon noodles have cooked, add those to the soup mixture as well.

Serve soup, noodles and veg into bowls and ENJOY! xx

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