Udon Noodle Soup - Miso Broth (Ready in 20 Minutes)

Ingredients

• 5 oz / 140g udon noodles - I've used dried udon noodles
• 3 cups vegetable broth - I’ve used low sodium
• 1 tablespoon white miso paste
• 1/2 tablespoon soy sauce - I’ve used low sodium
• 1/2 tablespoon sesame oil
• 1 large garlic clove
• 1 cube fresh ginger
• 3.5 oz / 100g silken tofu
• 1 baby bok choy bulb
• 7 oz / 200g oyster mushrooms
• 1 tablespoon soy sauce - I’ve used low sodium
• 1 tablespoon extra virgin olive oil
• Sliced green onions
• Chilli oil, chilli sauce, sriracha

Instructions

1. 1

   Slice the oyster mushrooms into thin strips, roughly chop bok choy and finely dice the garlic and ginger

2. 2

   In a pot, boil the udon noodles as per the package instructions. Drain in a colander and set aside

3. 3

   In the same pot, add the olive oil and saute the mushrooms over a high heat. Once they’ve browned, add 1 tablespoon of soy sauce and saute for a minute then remove the mushrooms from the pot and set aside

4. 4

   In the same pot, add the sesame oil, garlic and ginger. Saute for one minute until fragrantThen pour in the vegetable broth, ½ tablespoon of soy sauce and allow it to simmer for 10 minutes with the lid on over medium heat

5. 5

   Whilst simmering, add the miso paste to a small bowl or ramekin. Add a ladle of the hot broth and whisk together so there are no clumps

6. 6

   Add the bok choy to the pot along with the cooked udon noodles and silken tofu. Cook together for 1 minuteYou can use chopsticks or tongs to separate the noodles as they may have stuck together, but be careful not to break up the tofu

7. 7

   Take the broth off the heat, add the miso mixture and gently stir through

8. 8

   Serve up your delicious Udon Noodle Soup in bowls, top with the oyster mushrooms and garnish with green onions, optional chili oil or sriracha sauce and enjoy!