Udon Noodle Soup
This is an easy soup recipe to provide warmth and replenish energy. It’s a quick lunch or supper dish which takes around 10-12 minutes to prepare. The Shiitake mushrooms and seaweed provide extra minerals and layers of lovely ‘umami’ taste.
1 bundle needed. Udon Noodles are a flat, Japanese-style noodle that hold together well in soups.
Clearspring Miso Soup Mellow White + Tofu 40g
1 sachet needed. Any miso soup will do, but this light miso with Tofu will work well with the other ingredients.
Wakame Seaweed Flakes 25g (Clearspring)
1 heaped tbsp needed. These wakame flakes are handy for sprinkling into soups. You only need a few flakes, and they expand considerably in the liquid.
Clearspring Organic Shiitake Mushrooms 40g
4 or 5 needed. For best results, soak for an hour in cold/tepid water
1-2 tsp Sesame seeds to sprinkle over the soup at the end.
Method
1) Boil a kettle of water.
2) Pour the water into a pan together with the noodles. Add the pre-soaked shiitake mushrooms.
3) Bring to a simmer for about 8-10 minutes.
4) Pre-soak the wakame seaweed in tepid water. Drain once it has fully re-hydrated. Set to one side.
5) Then just prior to serving, empty the sachet of miso soup powder into your serving bowl.
6) Drain most of the noodle-mushroom mix – keep back a good mugful.
7) Then add the noodle mix, together with some of the cooking liquid, to the bowl.
8) Stir in the wakame, and sprinkle with sesame seeds.
9) Eat and enjoy!
