Miso and udon noodle soup
6
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Try these Japanese flavours for a family dinner. Miso is a soy product and has a distinct flavour that goes so well with this authentic dish.
Ingredients
Dry udon noodles
180 g
Silken tofu
300 g
Vegetable stock
2 cup(s), (500ml)
Miso paste
60 g
Soy sauce
1 tbs, (Japanese)
Carrot(s)
1 medium, cut into matchsticks
Baby corn
115 g, halved lengthways
Canned bamboo shoots, rinsed and drained
1 cup(s), (227g can)
Shiitake mushrooms
150 g, thickly sliced
Green string beans
150 g, halved lengthways
Green shallot(s)
2 individual, thinly sliced diagonally
Baby spinach
40 g
Instructions
1
Place stock, miso, soy sauce and 1L (4 cups) water in a large saucepan over high heat and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until slightly reduced.
2
Meanwhile, cook noodles in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Divide noodles among serving bowls.
3
Add carrot, corn, bamboo, mushrooms and beans to stock mixture and bring to the boil. Reduce heat and simmer, uncovered, for 5–7 minutes or until vegetables are just tender. Stir in tofu, shallots and spinach and cook until heated through and spinach has just wilted. Ladle soup over noodles. Serve.
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