Rich in flavour, this soup is an essential part of all Japanese meals and its nutritious ingredients are guaranteed to make you feel good.
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
- 1 tablespoon finely grated fresh ginger
- 2 tablespoons 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
Method
- Step 1Cook the noodles in a large saucepan of boiling water for 8 minutes or just until tender. Drain.
- Step 2Divide the noodles among serving bowls. Top with the prawns and tofu.
- Step 3Place the water and miso in a medium saucepan over medium-high heat. Bring to the boil, whisking often, until the miso dissolves.
- Step 4Reduce heat to low. Add the ginger and soy sauce to the pan. Simmer for 2 minutes. Add the asparagus, mushrooms and spinach, and simmer for 30 seconds or until the spinach just wilts.
- Step 5Ladle the soup over the noodles. Sprinkle with shallot and serve immediately.
Nutrition
1070 kj
Energy
4g
Fat Total
1g
Saturated Fat
5g
Fibre
22g
Protein
84mg
Cholesterol
1543.83mg
Sodium
6g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
Notes
Time plan tip: Make this recipe just before serving.
- Author: Cynthia Black
- Image credit: Steve Brown
- Publication: Australian Good Taste
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