Heart-warming miso and noodle soup

16 Mar

This is a great soup for those early March nights when you, by rights, had expected the weather to be getting warmer, but when it is totally incorrectly freezing. Compounded with that, it’s an exceptionally healthy soup which is perfect for when, on those freezing early March nights, you decide to run straight home after work and skip the gym because it’s too cold. In the gym. Umm.

Miso and noodle soup

  • 2.5 TBSP shiro (or light) miso paste (adjust to taste)
  • 1/4 shallot sliced finely
  • 3 garlic cloves, sliced
  • 8 shitake or dried Chinese mushrooms
  • 1 C cauliflower
  • 1/4 C wakame seaweed
  • 750ml (3 C) water
  • 1 spring onion
  • 1 packet thick udon noodles

In a bowl, cover dried mushrooms with 250ml of hot water.

In a hot pot, heat a bit of vegetable oil and cook shallot and garlic until they have a bit of colour.

Add water, cauliflower (or other vegetable), miso paste and mushrooms with the water they were soaking in, keeping the water at a simmer.

Once mushrooms are softened and cooked enough to eat – say 15 – 20 minutes after they first started soaking – add the noodles.

Cook for another few minutes until noodles are cooked through.

Serve with spring onion and some Japanese chili flakes.

Estimated cost:£1.80

Musical accompaniment: Classical somesuch

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