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