For this basic broth recipe, I’ve chosen to include udon noodles since they’re so damn FUN, but soba is also delicious. And just because I recommend tofu or salmon, don’t think for a second that you need listen to me – it would also be great with super thin slices of rump or shredded BBQ chicken. We’ve made it with the pork wontons and they went so well with these flavours that I’m expecting an invitation to the wedding any day now.
And that’s it for this week – I’m keeping it short & sweet, I’ve got a lot on my mind – one of which is the new VS cookbook which has just hit the shop. Check it out here!
Japanese udon soup
4 cups water
4 tbsp miso paste (use any, but at the moment I’m using a tub of organic brown rice miso- read all about the different types here)
2 cloves garlic, peeled, smashed (leave them large enough so that you can fish them out later)
4 medium-sized mushrooms, sliced (again, if your family won’t eat them, leave the pieces large enough to flavour the soup but fish them out before serving).
3 tbsp mirin
2 tbsp soy sauce
1 star anise (optional, but recommended)
Udon noodles (prepare according to packet directions)
Add a protein… choose from either tofu or slices of salmon fillet
And add your choice of vegies… green beans, snow peas, sugar snap peas, carrots, spring onions, brocollini.
Optional extras…. top it off with dried wakame and/or sesame seeds.
Combine all the soup ingredients in a medium saucepan. Bring to a simmer. Cook for about 10 minutes. If you have time, turn off the heat and leave it all to sit for an hour or so to infuse.
When you’re ready to eat, bring the soup back to boiling, remove the garlic and star anise chunks (and mushrooms if your kids won’t tolerate it).
Add in the thicker vegies and the tofu/salmon for a couple of minutes, before adding in the quick cook items like snow peas.
Serve over the noodles and top with wakame and sesame seeds. Eat it with chopsticks and a big, slurpy Asian spoon.
SERVES 2 ADULTS & 2 KIDS