<MISO UDON NOODLE SOUP/ 味噌煮込みうどん>
▶vegan
＜Yield> 2 servings
<Prep time> 8 mins
<Cook time> 20 mins
<Ingredients>
200g (2 servings) frozen udon noodles
40g/ 2 tbsp lotus root, grated (optional)
1 large (200g) onion, thinly sliced
4 pieces shiitake mushroom, thinly sliced
2 pieces fried tofu
2 cloves garlic, minced
3 cups sliced (500g) Napa cabbage
1 cup (100g) leeks, thinly sliced
1 cup (100g) spinach* see Miwa's tips
½ cup (100g) carrots, thinly sliced
1 ½ tbsp toasted sesame seeds
green onions, for garnish
Soup
600ml water
3 tbsp cooking sake
2 tbsp miso
2 tbsp mirin
1 tbsp -1 ½ tbsp soy sauce
1 tsp soup stock powder
<Directions>
1: Thinly slice the onion, leeks, carrots, and shiitake mushrooms. Set aside. Chop the Napa cabbage into bite size pieces. Remove excess oil from the fried tofu by pressing them with a piece of paper towel then cut them into strips. Mince the garlic. Grind the toasted sesame seeds.
2: To a pot, add all the vegetables you just chopped (step 1), and 200ml water, mirin, cooking sake and soup stock powder. Bring it to a boil over high heat. Once it comes to a boil, cover with a lid and cook it on low for 15 mins.
3: Open the lid then add in the fried tofu, frozen udon noodles, spinach and grated lotus root. Add the remaining water. Just before it comes back to a boil, remove from heat. Dissolve in the miso paste and add in the soy sauce. Serve the udon soup in a bowl with the ground toasted sesame seeds and chopped green onions.
<Miwa’s tips> ※Watch more on YouTube!
1: Feel free to splash in more water if it's needed but try not to add too much because the flavor will be diluted.
2: Feel free to adjust the taste by adding more miso and soy sauce.
3: The more sesame seeds, the better! Don’t forget to toast them before grinding to bring out the flavor.
4: Japanese seven spice mix and yuzu kosho would be perfect seasonings for this!
5: If using baby spinach, then add it directly into the soup but if you are using Asian spinach, then please blanch the spinach before adding.
<Storage time>
Store the noodles and soup separately in an airtight container for 2 days in the fridge.
This Udon noodle soup is great to be served in this tableware.
<MIWA’s recommendations♡>
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2022/11/12 MIWA