500 grams fresh udon noodles
5 cups chicken or vegetable stock
3-4 tablespoons white miso paste (shiro miso)
1-2 bunches baby bok choy or other Asian greens
200 grams button mushrooms, thinly sliced
100 grams snowpeas, thinly sliced
1 tablespoon soy sauce
200 grams silken tofu
2 spring onions, thinly sliced
Nanami Togarashi for serving, optional
Cook the noodles in a large saucepan of boiling salted water for 2-3 minutes. Drain and set aside.
Bring the stock to the boil in a large saucepan.
Put the miso paste in a bowl and whisk in ½ a cup of the hot stock until dissolved and smooth.
Trim the bok choy and separate the leaves if large. Add to the stock with the mushrooms and cook for 1 minute. Add the snowpeas and soy sauce and cook for 30 seconds. Pour the miso into the soup and stir to combine, then remove the soup from the heat. Don’t boil the soup once the miso has been added as this can change the texture of the miso.
To serve: Divide the noodles between bowls and ladle over the hot soup and vegetables. Dice the tofu and place in the soup and top with the spring onions. Pass the togarashi for diners to sprinkle over if desired.
Pantry notes: All the Japanese ingredients in this recipe can be found at good supermarkets, Asian and gourmet food stores.
White miso or ‘shiro miso’ is the least salty and intense of all miso. I like to use the Shirakiku brand white miso – the paste will keep for at least 6 months in a sealed container in the fridge once opened.
Nanami Togarashi: also known as Shichimi Togarashi. This Japanese mixed chilli pepper is a seven spice mixture that blends red peppers, sansho pepper, roasted orange peel, black and white sesame seeds, seaweed, and ginger.
Other vegetables to add: zucchini, broccoli, carrots, edamame beans, shiitake, oyster or enoki mushrooms, thinly sliced cabbage.
Cook’s tip: Cook the udon noodles separately to remove the excess starch that comes out when boiled. You don’t want this in your soup.