Miso Soup with Udon Noodles Recipe Ingredients

Miso Soup with Udon Noodles Recipe

Serves: 1
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

• 750 ml water

• 6 g dashi seasoning powder (about 1 sachet)

• 1½ tablespoons miso paste

• 1 tablespoon dried wakame seaweed

• 200 g fresh udon noodles

• 100 g fresh shiitake mushrooms, sliced

• 50 g sweetcorn

• 75 g silken tofu, diced into bite-sized cubes

• 1 farm-fresh egg

• 1 teaspoon sesame oil, for garnish

• 1 teaspoon white sesame seeds, for garnish

• ½ stalk scallion, finely sliced, for garnish

Method

1. Prepare the wakame and egg

   • Place the dried wakame seaweed in a small bowl and cover with hot water. Set aside for 5 minutes until fully rehydrated, then drain.

   • Soft-boil the egg by placing it in gently boiling water for 6 to 7 minutes. Transfer immediately to cold water, peel, and set aside.

2. Make the dashi broth

   • In a medium saucepan, add 750 mL of water and the dashi seasoning powder.

   • Heat over medium heat until the stock is hot but not boiling.

3. Add the miso paste

   • Lower the heat slightly. Dissolve the miso paste by placing it in a ladle or small bowl, adding some hot stock, and stirring until smooth.

   • Pour the dissolved miso back into the pot. Avoid boiling the soup after adding miso to preserve its flavour.

4. Cook the soup ingredients

   • Add the udon noodles, sliced shiitake mushrooms, rehydrated wakame, sweetcorn, and diced silken tofu to the pot.

   • Gently simmer for 3 to 5 minutes, or until the noodles are heated through and the mushrooms are tender.

5. Assemble and serve

   • Pour the soup into a serving bowl, ensuring an even balance of noodles, tofu, and vegetables.

   • Cut the soft-boiled egg in half and place it on top.

   • Drizzle with sesame oil and sprinkle with white sesame seeds.

   • Finish with sliced scallions and serve hot.

Notes and Tips

• Do not let the soup boil after adding miso, as high heat can dull its flavour and aroma.

• You can adjust the saltiness by adding slightly less miso first, then tasting before adding more.

• If fresh udon is unavailable, dried udon can be used. Cook it separately according to package instructions, then add it to the soup at the end.

• For extra richness, a small amount of butter or chilli oil can be added before serving.

• This recipe is easy to customise with vegetables such as spinach, napa cabbage, or spring onions.