Miso soup with prawns, tofu & udon noodles

Posted by adm On September - 25 - 2011

How to cook Miso soup with prawns, tofu & udon noodles


  • 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.

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