Miso Udon

Novice

Ingredients:

For 2 servings

2 bundles of Yutaka Udon Noodles (approx. 167g)

2 garlic clove, minced

2-3 stems of spring onions, finely sliced

A handful of fresh shiitake mushroom

1 large soft boiled egg

For miso soup base: 

Quick & easy method

Mix 4 sachets of Yutaka Miso Soup Paste into 700ml boiling water, stir well.

Authentic method

  • Soak 15g Yutaka Dashi Kombu Dried Kelp in 700ml water for 30 minutes. Bring the water to boil, simmer for 2 minutes and then take the kombu out.
  • Add 20g Yutaka Katsuo Bushi Bonito Fish Flakes, simmer for 1 more minute and turn off the heat. Wait until the fish flakes settle and drain using a sieve. 
  • Dissolve 3 to 4 tbsp of Yutaka Organic Miso Paste in the dashi accroding to your preferred taste. 

Directions

1, In a sauce pan, fry the garlic mince, 2 finely chopped spring onins and shiitake mushrooms for a few minutes until they start to brown.

2, Add the miso soup to the saucepan and simmr for approx. 5 minutes. Turn off the heat.

3, Cook two portions of Yutaka Udon noodles in boiling water for 5-6 minutes. Rinse the udon under cold water to prevent further cooking and remove starch. Drain well. 

4, Serve noodles and soup in two noodle bowls, top with half soft boiled egg and garnish with thinly sliced spring onions. Add any other toppings & garnishes of your choice such as blanched greens, grilled meat, sesame seeds.