I feel like I am doing my body a favour when I eat Japanese food, it is always so healthy and fresh, and ramen and udon noodle soups in particular epitomise Japanese cuisine for me. This udon soup is a regular feature on my dinner table on a Sunday night. It is super fast to prepare and I feel like it cleanses away all the excess of the previous two days. Somehow both light and hearty at the same time it is the perfect dish all year round.
As per usual, the below recipe is based on a single serve, so multiply as necessary.
Miso Udon with Mushrooms and Tofu
1/3 packet udon noodles
2-3 shitake mushrooms, sliced
75 gms firm tofu, in cubes
50 gms raw enoki mushrooms
1 tablespoon spring onions, sliced
1 tablespoon white miso paste
1 tablespoon shitake mushroom soup stock
Cook the udon noodles in boiling water then rinse under cold water. Again, I usually use the Hakubaku brand udon noodles as they are always in my cupboard. Fresh udon noodles are delicious too and can usually be found in vacuum sealed packs at most Asian grocers.
Put your noodles in a bowl and top with the enoki mushrooms, bean shoots and snow peas.
In a small pot boil 1 1/2 cups of water and stir in the miso paste and shitake mushroom stock until dissolved. I use the Ajishima brand of shitake mushroom stock. Unfortunately, it doesn’t feature on their website but if you can seek it out I highly recommend it. It is a great vegan alternative to the dashi stock that is usually used in Japanese soups.
Add the tofu and shitake mushrooms to the soup and boil for about a minute or two.
Pour the soup mix over your noodles, top with the spring onions and enjoy!