Miso Udon Noodles [味噌乌冬面汤]

Miso is a traditional Japanese fermenting soybeans and it is popular in Japanese cuisine in a variety of dishes and delicious in making tofu soup, noodles soup or grilled eggplant.

Nowadays Miso also had been introduced to worldwide and it is convenience to get it in any grocery store. So today in my video I will shared with you a very simple recipe of Vegan Miso Udon Soup. 

Ingredient Vege Dashi Broth

1/4 Corn Cobs

1/4 tsp seasoning

Small square kombu

550ml water mushroom (Strainer the mushroom water)

1 Piece Chinese Mushroom (Soaked in 550ml water until soften)

[ Put all ingredients in pot with cover lid and cooked for 20 minutes with low heat. We will get 1 cup of vege dashi broth. Keep the mushroom and corn cobs for decoration used ]

Other Ingredients

1 Cup Water

1 Cup Vege Dashi Broth

1/2 tbsp miso paste

1/2 tsp Wakame (soaked in water until soften)

1 Pack Udon Noodles (Boil for 1-2 minutes)

Decoration Ingredients

1/2 tbsp carrot slices

1 Piece Bok Choy (Boil with salt water)

1 Piece Vegan Ham (Pan fry with sesame oils)

Method

1. In the pot add in water and vege dashi broth and cook in low heat to warm the soup base.

2. Add in miso paste into the warm soup and let it dissolved.

3. Add in Wakame and cooked for 1-2 minutes.

4. Add in Udon noodles and bok choy and continue cooked for 1-2 minutes and it is done.