Udon Miso Soup

Tasty, light and quick to make; it's fast food at its best. Oh how I love Udon noodles, their slightly chewy texture makes my taste buds tingle. That's always a good start when you know you've got a fussy palate. I make monthly trips to my local Asian grocery store, there's nothing more annoying than realising you've run out of a crucial ingredient half way through meal preparation. One staple I always have in my fridge is miso; it is basically fermented soy bean paste and is what makes miso soup flavourful. Feeling lazy? Why not make yourself this light Miso Soup, bacon is always optional. Next time I'm making it Vegan.
Prep time: 3 mins                                                                                    Cook time: 10 mins
Serves 4

What you need:
One packet of fresh Udon noodles
4 cups vegetable stock
1/4 cup red miso paste
1 tbspn olive oil
A packet of bacon (smoked or unsmoked)
8 eggs

  1. Cook Udon noodles according to package instructions, drain and set them aside.
  2. Boil eggs for 10 minutes and set aside. Preheat grill to high, place rashers on grill pan and grill bacon for 2-3 minutes on both sides. When ready, set aside.
  3. On medium heat in a medium pan, bring stock to boil and add in any desired spices and vegetables. 
  4. Spoon miso into a bowl and add a little of the hot stock. Stir until miso dissolves. Add miso mixture into main pan and gently stir to combine. 
  5. Lower the heat, stir in noodles, mix gently and ladle miso among serving bowls.
  6. Top with bacon, eggs and thai sweet chilli sauce. Eat away!

Bon Appetit.
Nokhuthula xo 
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