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Speedy Udon Miso Noodle Soup
15 min
Serves 4
Steps
- Mince the ginger and garlic. Prepare 1.5L of boiling water. Drain the tofu and cut it into small cubes.
- Heat a saucepan over medium heat with a drizzle of olive oil.
- Add the garlic and ginger and cook for 1 minute, stirring to make sure they don't burn. Add the boiling water to the pot.
- Add the dried shiitake and stock cube. Remove a ladle of the broth and add it to a small bowl. Add the miso to the bowl and whisk to combine. Set aside.
- Add the soy sauce, noodles, tofu cubes and simmer for a minute or two before adding the spinach. Stir until wilted. Add the miso broth back into the pot and turn off the heat.
- To serve, ladle the noodle soup into bowls, top with kimchi if using, crispy chilli oil and sesame seeds.
Originally published at mob.co.uk. Reproduced for personal collection.
