Mushroom Miso Broth w/ Udon Noodles


1 cup of dried Asian mushrooms, soaked in boiling water for 10 minutes, drained and set aside

1 cup of enoki mushrooms

1 clove of garlic, peeled and finely sliced

½ teaspoon of minced ginger

1 small red chilli, sliced in half, seeds removed and finely sliced

6 x 18 gram sachets of instant miso paste

960mls of boiling water

½ cup of coriander stems, well washed and cut into 1 cm lengths

10 snow peas, top and tailed

10 baby corn

270 grams of udon noodles, cooked as per packet

#optional 1 cup of firm tofu cut into cubes (I use Blue Lotus brand)

¼ teaspoon sesame oil

oil for cooking.



Heat the sesame oil and a little vegetable oil in a large pot. Gently sauté the garlic, chilli and the ginger.

Add the water and the instant miso paste, whisk to combine and bring to a simmer.

Place the cooked udon noodles, the snow peas, corn and enoki mushrooms equally into 2 large bowls.

Add the rest of the ingredients to the miso pot and bring to the boil. Pour into the bowls over the noodles and vegetables.

Servings:  2 large or 4 small.

Time: 20-30 minutes

Freezing: Not suitable

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