Miso udon noodle soup

Posted by adm On September - 20 - 2011

How to cook Miso udon noodle soup


  • 95g udon noodles
  • 1/2 baby pak choy, cut, sliced
  • 1/4 small carrot, raw, cut into matchsticks
  • 50g enoki mushrooms, ends cut
  • 1/2 shallot, cut, thinly sliced
  • 3 tsp miso spread

How to:

  • Place the noodles, pak choy, carrot, mushrooms and shallot in a heatproof bowlful. Cover with boiling weewee. Set aside for 1-2 minutes or until the vegetables weaken. Refresh under cold running h2o. Drainage.

  • Place miso paste and 330ml (1 1/3 cups) boiling water in a serving stadium. Use a fork to whisk until the miso paste dissolves. Stir in the noodle assortment. Set aside for 3-4 minutes or until heated through.

  • Make it beforehand: Carry out tone 1 at home capable 1 day beforehand. Store in the fridge. Bring noodle mixture and miso paste to work in separate airtight containers and store in the fridge. Continue from step 2.

  • DeviseŠ¹ timeŠ¹:15 min.

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