Miso soup with prawns, tofu and udon noodles

Cooking Soups Miso soup with prawns, tofu and udon noodles

Rich in flavour, this soup is an essential part of all Japanese meals and its nutritious ingredients are guaranteed to make you feel good.

Lables: Lactose free Milk free Peanut free Tree nut free
  1. Cook the noodles in a large saucepan of boiling water for 8 minutes or just until tender. Drain.
  2. Divide the noodles among serving bowls. Top with the prawns and tofu.
  3. Place the water and miso in a medium saucepan over medium-high heat. Bring to the boil, whisking often, until the miso dissolves.
  4. Reduce 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.
  5. Ladle the soup over the noodles. Sprinkle with shallot and serve immediately.

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1 x 270g pkt dried udon noodles
24 small cooked prawns, peeled
150g silken firm tofu, cut into 2cm pieces
2L water
200g white miso paste
1 tbsp finely grated fresh ginger
2 tbsp soy sauce
1 bunch asparagus, woody ends trimmed, cut into 3cm lengths diagonally
300g mixed Asian mushrooms
80g baby spinach leaves
2 shallots, ends trimmed, thinly sliced diagonally

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Soups
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