Difference between revisions of "Miso Noodle Soup"
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== Ingredients == | == Ingredients == | ||
* 4 ounces dried [[udon]] noodles | * 4 ounces dried [[udon]] noodles | ||
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* pinch [[shichimi togarashi]] to taste | * pinch [[shichimi togarashi]] to taste | ||
| − | == | + | == Procedures == |
# Bring large pot of [[water]] to a boil over high heat, and cook noodles for 4 to 5 minutes. | # Bring large pot of [[water]] to a boil over high heat, and cook noodles for 4 to 5 minutes. | ||
# Drain and rinse under cold [[water]]. | # Drain and rinse under cold [[water]]. | ||
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# Garnish with watercress leaves, [[nori]] and seasonings to taste. | # Garnish with watercress leaves, [[nori]] and seasonings to taste. | ||
| − | [[Category:Vegetarian Soup Recipes]] | + | [[Category:Vegetarian Recipes]] |
| + | [[Category:Soup Recipes]] | ||
[[Category:Shichimi togarashi Recipes]] | [[Category:Shichimi togarashi Recipes]] | ||
[[Category:Glutinous rice Recipes]] | [[Category:Glutinous rice Recipes]] | ||
Latest revision as of 14:39, 15 July 2012
Ingredients
- 4 ounces dried udon noodles
- 5 cups water
- 4 tbsp red miso paste or to taste, whisked with 2 tbs. warm water
- 2 shiitake mushrooms, rinsed and thinly sliced
- 1 large daikon, grated
- ½ lb silken tofu, drained and cubed
- ½ bunch watercress, well rinsed and tough ends trimmed
- 1 small sheet toasted nori, cut into thin strips
- vegetarian Japanese rice seasoning to taste
- pinch shichimi togarashi to taste
Procedures
- Bring large pot of water to a boil over high heat, and cook noodles for 4 to 5 minutes.
- Drain and rinse under cold water.
- Bring 5 cups water to a boil over high heat.
- Slowly stir miso mixture into water.
- Reduce heat to medium; add mushrooms.
- When mixture returns to a boil, remove from heat and ladle soup into large soup bowls.
- Divide noodles, daikon and tofu into equal portions; add to bowls.
- Garnish with watercress leaves, nori and seasonings to taste.
