U is for…Udon Noodles!
Udon Noodles are chewy, soft and silky-textured and tied with soba are my favourite noodles to use. You can find them in their dried form and boil them like pasta, and the pre-cooked type which can go straight into your wok or soup pot.
This hearty bowl of slurpy noodles was inspired by Wagamama, a Japanese restaurant and noodle bar, and one of the few restaurant chains over here that I really love. I went a few weeks ago and had a delicious vegetable udon stir-fry but was very tempted by all the warming soups on the menu.
This recipe for Tofu, Miso, Udon Noodle Soup takes just minutes to put together and is great for cold-weather lunch option when salads and sandwiches are less appealing.
Don’t feel constrained by the listed ingredients either. It’s very much one of those dishes which works well with any number of vegetables. Don’t have spinach on hand? Try bok choy or broccoli. No shitake mushrooms? Use a different type. I sometimes also add seaweed for a different flavour profile.
Tofu, Miso, Udon Noodle Soup (for one):
3 Dried shitake mushrooms (or use fresh)
1 1/2-2C Water
1/2t Grated ginger
50g Dried udon noodles (or use fresh)
1/2 Large carrot, julienned
Large handful of spinach
1/2T White miso
75g Silken tofu, cubed
1 Green Onion, thinly sliced
Drizzle of toasted sesame oil (optional)
If using dried mushrooms, soak in boiling water for at least 30 minutes to rehydrate. Drain (reserving water) and slice.
Cook noodles according to packet instructions, drain and set aside in a bowl
Boil 2C Water (including the reserved mushroom soaking water), add ginger, sliced mushrooms, carrot and spinach and cook for 1 minute to wilt the greens. Remove from heat and stir through miso and tamari.
Pour vegetables and the broth over the noodles. Top with silken tofu, green onions and sesame oil (if using)
I’m submitting this recipe to the Monthly Blog Challenge, Pasta Please
A few other Udon noodle recipe ideas from the web:
What’s your favourite type of noodle?
Hope you’re all having a lovely weekend, and that those who’ve finished their Vegan MoFo posts are having a good break!