Miso Udon with Greens
Recipes · Lunch · Recipe, Typed Supps
A bowl of broth and thick noodles that takes twenty minutes and tastes like it took longer.
Allergens and patterns
Contains gluten, eggs, soya. Fits: Vegetarian, Pescatarian, Halal, Kosher.
Ingredients
- 2 portions (250g) Udon Noodles — Thick and soft, which is what makes this comforting rather than brothy. Cooked separately, or the starch clouds the soup.
- 3 tbsp (45g) Miso — Whisked in off the boil. Miso boiled hard loses both its flavour and the live cultures that are half the reason to use it.
- 2 heads, halved (200g) Bok Choy — In for the last two minutes. The stems should still have some resistance.
- sliced (100g) Shiitake Mushrooms — Simmered in the broth from the start, where they give up most of the savoury depth.
- 2, soft boiled (100g) Eggs — Six and a half minutes, halved on top. The protein, and the yolk enriches the broth as you eat.
- 2, sliced (25g) Scallions — Raw over the top.
- 1 sheet, torn (3g) Nori — Iodine, and it makes the bowl taste of the sea rather than just of salt.
Nutrition per serving
- Calories: 330.5 kcal
- Protein: 21.3g
- Carbohydrate: 41.2g
- of which sugars: 3.1g
- Fat: 7.6g
- of which saturated: 2g
- Fibre: 7.2g
- Sodium: 1108mg
Method
- Simmer the mushrooms in a litre of water for eight minutes to build a base.
- Add the bok choy for the last two minutes, then take the pot off the heat.
- Whisk the miso into a ladleful of the hot broth, then stir it back into the pot — never boil it after this.
- Cook the udon separately, divide between bowls, pour the broth over, and top with egg, scallions and nori.
Nutrients it supplies
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