Miso udon soup
Packing a classic savoury Japanese punch, this warming and nourishing miso udon soup by Woman's Day is head and shoulders above any other 'just add hot water' concoctions you can buy.
- 10 mins preparation
- 10 mins cooking
- Serves 6
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Ingredients
Miso udon soup
- 1 piece 3cm fresh ginger, finely sliced
- 6 cup water
- 1/4 cup white miso paste
- 220 gram packet udon noodles
- 1 baby pak choy, trimmed, chopped
- 100 gram oyster (or shiitake) mushrooms
- 1 tablespoon mirin
- 300 gram packet firm tofu, cubed
- green onion, sliced, to serve
Method
Miso udon soup
- 1Place ginger in a large saucepan withwater and miso paste. Bring to the boil on high.
- 2Reduce heat to low and simmer for 4-5 minutes. Stir in udon noodles, baby pak choy, mushrooms and mirin.
- 3Cook for 4-5 minutes until noodles are separated. Add tofu, stirring gently. Cook for 1 minute. Serve topped with sliced green onion.
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