Japanese broth with udon noodles
Noodle soup makes a filling meal that doesn't rack up the calories and this one is a joy to make and eat with all the flavours of Japan, including miso, ginger, fish sauce and more. Tastes great with steak or chicken!
(Serves 4)
Ingredients:
175g dried wholewheat udon noodles, or brown rice noodles1.5 litres vegetable or beef stock (use 3 cubes)5cm piece of fresh root ginger, sliced into thin slivers1 sachet miso instant soup paste1-2 tbsp fish sauce or soy sauce, to taste1 red chilli, washed, deseeded and thinly sliced1 large clove of garlic, peeled and thinly sliced (optional)250g mixed assortment of mushrooms – button shiitake, and oyster – thinly sliced or torn into bite-sized pieces100g mangetout, cut into fine strips (or kale or broccoli or whatever is in your fridge)150g finely sliced fillet steak (dry pan fried) or 150g of cooked chicken2 spring onions, trimmed and shredded, optional
Method:
Cook the noodles in a large pan of boiling water, as per pack instructions until tender, for 6-8 mins. Drain them, then rinse in cold water and set aside
Meanwhile, heat the vegetable or beef stock with the ginger in a large pan. Carefully whisk in the miso paste and the fish or soy sauce, to taste. Bring to the boil, then add the chilli, garlic and mushroom and simmer for 3 minutes
Add your choice of green veg (mangetout/kale/broccoli) and then your meat of choice. Simmer for 2 minutes then season
Warm 4 bowls. Divide noodles between them and spoon the hot broth over them
Garnish with spring onions