Miso Udon Soup

Name: Miso Udon Soup
Yield: 1 serving
Cuisine: British
Ingredients: 1 serving Cooked Udon Noodles; 1 & 1/2 cups Dashi Stock *OR 1 & 1/2 cups Water and 1/2 teaspoon Dashi Powder; 60 g thinly sliced Pork *OR Chicken; 80-100 g Vegetables *Today I used Daikon, Carrot, Shiitake & Bok Choy; 1/2 sheet Abura-age (Deep-fried Thin Tofu); 1 large Spring Onion *thickly sliced diagonally; 1-1 & 1/2 tablespoons Miso *Today I used 1 heaped tablespoon Red Miso; 1/2-1 teaspoon Sugar *optional; *Note: You don’t need Sugar if you use mild White Miso; 1 Egg

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Hōtō’ Noodle Miso Soup is one of my favourite Noodle dishes. It requires quite an effort for me to cook it as I always make ‘Hōtō’ Noodles from scratch. This dish is very similar to ‘Hōtō’ but much easier to prepare. This recipe is for 1 serving, but it is easy to increase. Just cook everything in the Miso flavoured soup until soft.

Hiroko Liston @hirokoliston

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Ingredients

1 serving

1serving Cooked Udon Noodles
1& 1/2 cups Dashi Stock *OR 1 & 1/2 cups Water and 1/2 teaspoon Dashi Powder
60 gthinly sliced Pork *OR Chicken
80-100 gVegetables *Today I used Daikon, Carrot, Shiitake & Bok Choy
1/2 sheetAbura-age (Deep-fried Thin Tofu)
1large Spring Onion *thickly sliced diagonally
1-1& 1/2 tablespoons Miso *Today I used 1 heaped tablespoon Red Miso
1/2-1 teaspoonSugar *optional
*Note: You don’t need Sugar if you use mild White Miso
1Egg

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Steps

1

Cut thinly sliced Pork, all Vegetables and Abura-age (Deep-fried Thin Tofu) into bite-size pieces or slices.
2

Warm Udon Noodles in hot water, loosen, then drain.
3

Heat Dashi Stock, Daikon and Carrot (and other Vegetables that need to be cooked longer) in a pot, and bring to the boil. Add Pork and Shiitake, and cook over medium heat for 2-3 minutes.
4

Add the drained Udon Noodles, Abura-age (Fried Thin Tofu), Bok Choy and Spring Onion (and other Vegetables that can be cooked quickly), and cook for 2-3 minutes.
5

Meanwhile, place Miso and Sugar (*optional) in a small bowl, add some soup from the pot, and mix well. Then add Miso to the pot and gently stir to mix.
6

Make a room in the centre and add an Egg, cover with a lid, and simmer until the Egg is softly cooked.