Miso and udon noodle soup
HakuBaku Organic Organic Noodles, dry, Udon
2 cup(s), (500ml)
1 tbs, (Japanese)
1 medium, cut into matchsticks
115 g, halved lengthways
canned bamboo shoots, rinsed, drained
1 cup(s), (227g can)
150 g, thickly sliced
150 g, halved lengthways
2 individual, thinly sliced diagonally
baby spinach leaves
- 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.
- Meanwhile, cook noodles in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Divide noodles among serving bowls.
- 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.