Udon Noodle Soup - Miso Broth (Ready in 20 Minutes)

Step 1

Slice the oyster mushrooms into thin strips, roughly chop bok choy and finely dice the garlic and ginger

Step 2

In a pot, boil the udon noodles as per the package instructions. Drain in a colander and set aside

Step 3

In the same pot, add the olive oil and saute the mushrooms over a high heat. Once they’ve browned, add 1 tablespoon of soy sauce and saute for a minute then remove the mushrooms from the pot and set aside

Step 4

In the same pot, add the sesame oil, garlic and ginger. Saute for one minute until fragrantThen pour in the vegetable broth, ½ tablespoon of soy sauce and allow it to simmer for 10 minutes with the lid on over medium heat

Step 5

Whilst simmering, add the miso paste to a small bowl or ramekin. Add a ladle of the hot broth and whisk together so there are no clumps

Step 6

Add the bok choy to the pot along with the cooked udon noodles and silken tofu. Cook together for 1 minuteYou can use chopsticks or tongs to separate the noodles as they may have stuck together, but be careful not to break up the tofu

Step 7

Take the broth off the heat, add the miso mixture and gently stir through

Step 8

Serve up your delicious Udon Noodle Soup in bowls, top with the oyster mushrooms and garnish with green onions, optional chili oil or sriracha sauce and enjoy!