July 13, 2012
Fast food: homemade and delicious. Udon with miso broth.
Fast food doesn't have to mean take out, or ready meals. You can make a delicious, healthy, nutricious bowl of tasty udon noodles in a savoury miso broth with veggies (and tofu/chicken/prawns if you like) in less then ten minutes. It looks complicated but it really isn't.
It's a bowl full of comforting goodness that will have you slurping the noodles down and gulping the broth whilst it is still warm.
To serve one:
Prepare the vegetables and the garnish first.
2/3 button mushrooms, finely sliced
a small handful of fine french beans, sliced into 1/2 inch lengths
a small handful tenderstem broccoli, sliced into 1/2 inch lengths
You can add as many veggies as you like - e.g. grated carrot, finely sliced red pepper, halved cherry tomatoes, dried seaweed is a nice addition too.
Small handful bean sprouts
2 spring onions, finely sliced
few leaves fresh coriander
2/3 wedges of lime
Put these on a pretty plate to serve beside the noodles.
1/2 pint water
1 teaspoon brown rice miso (this gives a dark savoury broth, it is just as delicious, but different with red, or even sweet yellow miso)
3 tablespoons soy sauce (use dark for a dark miso and light for a lighter miso)
2 tablespoons mirin
1 red chilli, finely sliced
1 teaspoon finely julienned or grated fresh ginger
pinch dried red chilli flakes
- Put all of this in a small saucepan and bring gently to the boil.
- Simmer for a minute.
- Remove from heat and add prepared vegetables plus cooked tofu/chicken/prawns
- Follow preparation instructions for udon noodles. Place 1 portion udon in a large bowl.
- Pour the broth carefully into the bowl, making sure you miss none of the vegetables.
- Leave for a minute or so for the noodles to soak up some flavour.
- Serve with accompanying garnish, some chopsticks and a big spoon.
- Don't stint on the garnishes - and keep tasting and adding more to taste.
- Your chin will get messy. Enjoy it, and then drink the warm broth.....
Mine gave me numb lips. Take the seeds out of your fresh chilli, and leave out the dried chilli flakes if you want to avoid that.
Edited to add: a big handful of leafy greens are a fantastic addition too. Baby spinach, pak or bok choi, watercress - whatever you like really.
Posted by glittrgirl at July 13, 2012 10:12 PM
Just had to say you've been posting lovely recipes recently - thank you! I can never get my miso soup/noodles 'just right' so look forward to trying this.
Posted by: Pam Bochel at July 14, 2012 10:41 PM
couldn't agree more. Noodles and miso broth is my go-to healthy fast meal every time. Have it at least once a week, usually more. Just wish the menfolk in my house liked it as much as me!
Posted by: purlpower at July 14, 2012 10:57 PM
Very nice, thanks for sharing.
Posted by: Vico Prima at August 19, 2012 4:23 PM
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