White Magic Studio

dreamwithyoux:

So I have a baby pineapple that is so cute I wanna beat it up
why is this so cute

mikulate:

I ate Japanese noodles(udon) for dinner. Yummy #udon #oishii #japan #noodles delicious #yummy

michellesfoodadventure:

Miso Udon Noodle Soup

This is super quick and super easy japanese soup. It takes no more than 15 minutes to make. It’s also pretty good for you. It’s pretty versatile too, you can put whatever veg you have laying around in. It will keep for a day or two in the fridge, but the fresher it is the better

Ingredients

• 80g dry udon noodles
• 1 litre vegetable stock
• 1 leek, thinly sliced
• ½ white cabbage, thinly sliced
• 1 yellow pepper, sliced
• 3 spring onions, thinly slices, 
• 50g green beans, trimmed and sliced diagnolly
• small handful of parsley, chopped
• 1 tbsp miso paste

Method

Cook the noodles so they’re softened, but still a little hard. Normally about 6 minutes, but refer to pack instructions. Drain and set aside.

In a large pan, bring the stock to a boil. Add the cabbage and green beans, cook for 2 minutes. Add the leek and cook for 2 minutes. Add the yellow pepper and cook for 1 minute. 

Put the miso paste in a small bowl and add a ladel full of hot broth from the pan, whisk until the paste is dissolved. 

Turn the heat off on the soup and add the miso mixture and stir in. Add the cooked noodles to the pan and stir in to heat up. Add the spring onion and stir. Ladel into bowls and spring with a little parsley to serve. 

Tips, notes, etc

Like I said above, you can use pretty much any veg depending on your preferences and what you have about. Carrot would be a good addition to give it a little colour.  I detest mushrooms, but if you’re a fan some japanese mushrooms would be a good idea. Add the different veg at different intervals depending on how long they take to cook (hard veg like carrots go in first, softer veg like leeks and mushrooms go in later). Make sure you slice everything really thinly so it cooks quickly. 

The reason I added the miso the way I did is it’s important not to boil miso paste or it will go gritty and give your soup a nasty texture. It’s got a strong taste (if you use white miso, add an extra tablespoon) so there’s need for the veg to cook in it. 

I cooked the noodles separately and added them at the end because like most pasta type food, it leaves a starchy residue and you don’t want that in your soup. 

If I make this again I will probably add a little garlic (I’m like Monica Gellar, I like to put garlic in everything) and probably a chilli or two. 

prettypasta:

Vegan Udon Noodle Stir Fry