Miso soup with prawns, tofu & udon noodles
On September - 25 - 2011
Ingredients:
- 1 x 270g pkt dried udon noodles
- 24 (roughly 550g) small cooked prawns, raw
- 150g silken firm tofu, delve 2cm pieces
- 2L (8 cups) weewee
- 200g white miso spread
- 1 tbs finely grated fresh gingery
- 2 tbs soy
- 1 bunch asparagus, woody ends cut, dig 3cm lengths diagonally
- 300g mixed Asian mushrooms (such as oyster, shimeji and shiitake)
- 80g baby spinach leaves
- 2 shallots, ends cut, thinly sliced diagonally
How to:
Cook the noodles in a large saucepan of boiling water for 8 minutes or just until tenderise. Drainpipe.
Divide the noodles among serving bowls. Top with the prawns and tofu.
Place the water and miso in a medium saucepan over medium-high oestrus. Bring to the furuncle, whisking oft, until the miso dissolves.
Reduce heat to low. Add the ginger and soy sauce to the pan. Simmer for 2 transactions. Add the asparagus, mushrooms and spinach, and simmer for 30 seconds or until the spinach just wilts.
Ladle the soup over the noodles. Sprinkle with shallot and serve immediately.
Time plan tip: Make this recipe just before serving.
Prepare time:15 min.
Cooking time:15 min.