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Miso soup with prawns, tofu and udon noodles
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulge in this essential and comforting Japanese soup, bursting with nutritious goodness.
Ingredients:
  • 1 x 270g pkt dried udon noodles
  • 24 (about 550g) small cooked prawns, peeled
  • 150g silken firm tofu, cut into 2cm pieces
  • 2L (8 cups) water
  • 200g white miso paste
  • 20.00 ml finely grated fresh ginger
  • 42.00 gm soy sauce
  • 1 bunch asparagus, woody ends trimmed, cut into 3cm lengths diagonally
  • 300g mixed Asian mushrooms (such as oyster, shimeji and shiitake)
  • 80g baby spinach leaves
  • 2 shallots, ends trimmed, thinly sliced diagonally
Instructions:
  • Boil the noodles in a large saucepan of boiling water for 8 minutes until tender. Then, drain the noodles.
  • Serve the noodles in individual bowls with prawns and tofu on top.
  • In a medium saucepan over medium-high heat, combine water and miso. Bring to a boil, whisking frequently, until the miso fully dissolves.
  • Lower the heat and introduce the ginger and soy sauce to the pan. Allow it to simmer for 2 minutes. Follow by adding the asparagus, mushrooms, and spinach, cooking for an additional 30 seconds until the spinach gently wilts.
  • Pour the soup over the noodles, garnish with shallot, and serve promptly.

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