PREP TIME: 15 min
COOK TIME: 15 min
READY TIME: 30 min
CALORIES: 1100 (Per serving)
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- 6 cups (48 fl oz) cold water
- 8 cm (3 inch) piece kombu (dried seaweed)
- 5 tablespoons dried bonito flakes
- 2 tablespoons red miso
- 250 g (8 oz) dried udon noodles
- 300 g fresh asparagus, trimmed and halved
- 150 g (5 oz) firm tofu, chopped
- 2 shallots, chopped
1 Race water and kombu in a saucepan and slowly bring to the boil. As soon as water boils, remove kombu.
2 Remove water from heat and add bonito flakes. Return saucepan to heat and bring liquid to the boil.
3 As soon as liquid boils, remove it from heat and set aside for 1 minute. Strain liquid through a fine sieve or muslin.
4 Place strained liquid in a saucepan and bring to the boil. Add a little of the liquid to the miso and mix until smooth.
5 Add miso to pan. Add noodles and asparagus to pan and boil for 6-8 minutes or until al dente.
6 Stir tofu and shallots through noodle mixture. Serve immediately.
Calories: 1100 Kcal
Fat: 42 g
Carbs: 126 g
Protein: 75 g