creamy miso & soy udon noodles soup

Name: creamy miso & soy udon noodles soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Asian, Japanese
Ingredients: - 1 tbsp sesame oil; - 1 shallot, finely diced; - 1 clove garlic, finely diced; - 1-inch knob ginger, finely diced; - 3 tbsp miso paste; - 1 litre vegetable broth; - 200g shiitake mushrooms, sliced; - 200g dry udon noodles; - 1 litre of soy milk; - 1 litre vegetable broth; - 2 heads pak choy, stems separated; - 1 tbsp sesame oil; - 450g extra-firm tofu, pressed and diced; - 1 chilli, diced; - 2 spring onions, diced; - 1 tsp sesame seeds

8 steps

Prep:5minCook:20min

This is my kind of comfort food. It also happens to have over 30g of protein per serve and is easy to make. Heck yeah!!

Updated at: Sun, 28 Apr 2024 01:47:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories508.7 kcal (25%)

Total Fat17.8 g (25%)

Carbs56.2 g (22%)

Sugars8.1 g (9%)

Protein32.9 g (66%)

Sodium1397.7 mg (70%)

Fiber6.4 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

For the tofu, heat sesame oil in a pan over medium heat. Add the tofu and cook for 2 to 3 minutes on each side, turning when golden and crisp. Remove from heat and transfer to a paper towel.

Step 2

For the soup, heat sesame oil in a pot over medium. Add the shallot and sauté for 2 to 3 minutes.

Step 3

Add the garlic and ginger and sauté for a further minute.

Step 4

Add the miso paste and a few tbsp of soy milk (enough to thin the miso paste) and mix until well combined.

Step 5

Add the remaining soy milk and vegetable broth and increase heat to medium to high. Stir regularly until boiling.

Step 6

Add the udon noodles and shiitake mushrooms, reduce heat to medium and cook for 8 minutes, stirring regularly.

Step 7

Add the pak choy and cook for a further 2 minutes, or until wilted. Remove from heat.