One of my go to recipes any day of the week, it looks particularly fancy with all the colours and high ingredient content but I promise you it's another 'throw it all in' recipe! First you cook your greens, second you make the stock and third you layer everything else on top. The mix of cooked and raw ingredients really gives the dish texture and allows you to taste distinct flavours.
Udon noodle soup is a light layered meal that will fill you up and allow you to enjoy all your favourite vegetables and flavours in one go! My particular favourite part is the seaweed (I could eat it all day) but understand this is an acquired taste so leave it out if you know you don't like it, otherwise throw it in and enjoy something different! This recipe serves 2 people even though I can eat the whole thing by myself.
We use most of the ingredients from brands called Yutaka and Clearspring but all the ingredients can often be found at the supermarket in the world food isle (Tesco has a big range). Enough of me talking... let's get you cooking!
x1 carrot (grated)
x1 stick celery (chopped)
x1 pack udon noodles
x1 handful broccoli
x1 spring onions (chopped)
x1 egg (optional)
x2 pinch kaiso seaweed (Clearspring)
1/4 tsp soy sauce
1/4 tsp fish sauce
x1 tbsp white miso paste
1/2 tsp teriyaki sauce
x2 radish (to serve)
Cubed smoked tofu (Tofoo) your choice on how much you want to add.
3/4 pint boiling water
Sprinkle sesame seeds (Yutaka)
You will need a few saucepans for this one!
Before we begin to cook we need to soak the seaweed. Take 2 pinches of the dried seaweed from the pouch and place in a bowl. Add warm/boiled water to rehydrate it! You can leave this now until dishing up at the end.
Start by bringing your broccoli to the boil and cook as you normally would, while this is cooking add the chopped celery. (thin slices of cabbage are good to!)
While your greens are cooking add 3/4 pint of boiling water to a jug. Add the miso paste and stir thoroughly, add the soy sauce, fish sauce and teriyaki sauce.
Drain the green veg and put to the side.
In another saucepan, cook your udon noodles (read the instructions and don't miss out the cold water guidance at the end!)
This can be the time you boil your egg if you're having one! (3 minutes remember!)
Find a large saucepan or bowl to combine all the ingredients. Add the greens, noodles, and miso stock. Stir through and throw in your chopped spring onions.
Add to your serving bowl, add your grated carrot, sliced radishes, cubed tofoo and seaweed! Gently peel the egg and slice in half (Mine failed hence why it's not in the photo haha!)
Sprinkle over your sesame seeds and grab your chopsticks!
I hope this becomes one of your favourite dishes, let me know how you get on and if you have any questions!