This tasty soup is almost as quick as two-minute noodles! Double the recipe for a healthy dinner for two.
Ingredients
- 95g udon noodles
- 1/2 baby pak choy, trimmed, shredded
- 1/4 small carrot, peeled, cut into matchsticks
- 50g enoki mushrooms, ends trimmed
- 1/2 shallot, trimmed, thinly sliced
- 3 teaspoons miso paste
Method
- Step 1Place the noodles, pak choy, carrot, mushrooms and shallot in a heatproof bowl. Cover with boiling water. Set aside for 1-2 minutes or until the vegetables soften. Refresh under cold running water. Drain.
- Step 2Place miso paste and 330ml (1 1/3 cups) boiling water in a serving bowl. Use a fork to whisk until the miso paste dissolves. Stir in the noodle mixture. Set aside for 3-4 minutes or until heated through.
- Vegan
- Vegetarian
Nutrition
705 kj
Energy
1g
Fat Total
5g
Fibre
11g
Protein
34g
Carbs (total)
All nutrition values are per serve
Notes
Make it ahead: Carry out step 1 at home up to 1 day ahead. Store in the fridge. Bring noodle mixture and miso paste to work in separate airtight containers and store in the fridge. Continue from step 2.
- Author: Liz Macri
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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