Udon noodle and mushroom soup

Udon noodle and mushroom soup

By
From
Top With Cinnamon
Serves
3-4
Photographer
Izy Hossack

Given that it’s taken me a while to start liking sushi, I’ve become accustomed to ordering udon noodle soup at Japanese restaurants. It hardly ever disappoints with its thick, chopstick-friendly noodles and moreish broth. It’s harder to get it right at home but once you’ve got the soup base down, the other ingredients are just a matter of preference (or what’s left in the fridge). Mushrooms, peppers, leafy greens and squash are all good shouts and occasionally I’ll crack in an egg for the last few moments of cooking. It’s a lunchy comfort food that’s incredibly filling and very useful for a fridge clear out.

Ingredients

Quantity Ingredient
2 tablespoons soy sauce
3 tablespoons brown miso paste
2 tablespoons fish sauce
2 teaspoons ginger, peeled and grated
2 spring onions, finely sliced
55g mushrooms, sliced
1/2 red pepper, de-seeded and finely sliced
300g fresh udon noodles
or 200g dry udon noodles
100g pak choi
or 100g kale
or 100g spinach

Method

  1. In a large pan, combine the soy sauce, miso, fish sauce and ginger, then stir in 1 ½ litres water and bring to the boil over a medium heat.
  2. Add the spring onions, mushrooms and pepper and cook for 5 minutes. Add the noodles, cooking them in the soup according to the directions on the packet. Meanwhile, roll up the pak choi (or other greens), slice into ribbons and add to the pan. Serve the soup as soon as the noodles are cooked.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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