Cozy afternoon with some udon soup noodles cooked in miso and dried pearl mushroom broth. Only takes 30 minutes!
Miso paste
It's recommended to stir in the miso paste after you turn the heat off as boiling miso paste may cause to lose the nutrient benefits from it!
I used Miso tasty's 'organic white miso paste' for the soup base. Any type of miso paste will work fine if you don't have this particular brand.
Pearl mushrooms
I used dried Chinese pearl mushrooms for this. They're quite mini compared to other dried mushrooms.
Soak them for 30 minutes in hot water and save the mushroom liquid for the broth! You can also use shiitake mushrooms and soak it for the same duration.
You may also soak them overnight in cold water inside an airtight container in the fridge.
Fresh udon noodles
I used fresh udon noodles for this recipe. However, you can substitute this with soba, dried udon noodles or ramen.
Boil the substitutes in a separate pot according to the package's instructions then add them in to the cooked broth before serving.
Russell hobbs steamer
I steamed the tofu in a rice basket on the top of the steamer and the spinach on the bottom to make the presentation tidier.
However, feel free to opt out the steamer and add the tofu and spinach into the soup during the last 2 minutes of boiling in step 4.
Click the picture below to buy the steamer I used:
Shichimi togarashi and sesame seeds
These are optional garnishes. The Shichimi togarashi can be spicy for some so opt this out if you prefer not to have spice.
This makes 3-4 servings
Total time: 30 minutes
Ingredients:
2 handfuls spinach
3 handfuls white cabbage (shredded)
3 cups carrots (shredded)
12 dried Pearl mushrooms
1 cup soaked mushroom liquid
365g soft tofu (sliced)
2 slices ginger
1 1/2 tbsp organic white miso paste
3 litres water
4 200g packet fresh udon noodles
Pinch of sesame seeds (optional, for each bowl)
Pinch of Shichimi Togarashi (optional, for each bowl)
Method:
Soak pearl mushrooms in hot water for 30 minutes. Save a cup of the soaked mushroom liquid for the broth.
In a large pot, boil water. When it starts to boil, add in ginger slices, soaked mushrooms and soaked mushroom liquid. Boil for 10 minutes on medium heat.
Steam spinach for 2 minutes and sliced soft tofu for 6 minutes.
Back to the large pot, add in shredded carrot and white cabbage. Continue to boil until they soften. Turn the heat off. Add in the miso paste and make sure they dissolve by continuously stirring. Add in the fresh udon noodles and cover the pot with a lid for 3-5 minutes. Uncover and loosen the noodles so that they aren't stuck together. Add a pinch of salt.
Put all the cooked ingredients in a bowl. Garnish with Shichimi Togarashi and sesame seeds.
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