Super Simple Recipe: Japanese Miso Udon (Noodle Soup) with Prawns

So its still goddamn freezing in sunny old Sydney, sometimes you just don’t want to go out for dinner as you don’t want to brave the unnatural weather. But you DO want to have some nice warming winter food, don’t you? And you don’t want to spend very long making it? Well then – here is a really really easy miso udon recipe for you.

Ingredients

A few prawns
Some spring onion
1 packet of dried seaweed (ready to eat)
30gm enoki mushroom
30gm oysterm mushroom
1 sachet or tablespoon miso paste
1 packet udon noodles (the fresh vacuum sealed ones are better than the dried variety)
1 fresh or boiled egg
2 teaspoons of Soy Sauce
Tablespoon of Dashi Sauce

The Noodles

This is really easy. Bring a pot of water to boil and throw in the udon until they are tender but not too soft. It’s usually about 4-9mins depending on the one used. Remove and rinse under cold water briefly and set aside.

The Soup

Bring about half a litre of water to boil, add miso paste, dashi and soy sauce. Throw in the prawns, enoki and oyster mushrooms. Cook for about 10 minutes or until prawns look cooked. Adjust miso, dashi and soy sauce proportions to taste.

Add the noodle to the soup. Chuck in the egg, raw or cooked, up to you (it’ll get cooked in the soup). Now sprinkle some finely chopped spring onion, and finally garnish with some cut up some seaweed on top. You are done. Enjoy!

Tip: If you like you can swap the prawns for thinly sliced chicken thighs.

Related posts: