serves
1
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
1
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 3 tbsp red miso paste
- 1 tbsp soy sauce
- 100 g dried udon noodles
- 1 head baby bok choy, quartered lengthways
- 1 spring onion, thinly sliced
- 1 hard–boiled egg, halved
- chopped silken tofu (optional)
- chopped fresh red chilli or chilli oil, and shredded ginger (optional), to serve
Instructions
- Place the miso paste, soy sauce and 500 ml (2 cups) water in a large saucepan and bring to the boil, stirring until the miso has dissolved. Taste to see if it is strong enough for you - I use a lot of miso and this recipe is toned down a little.
- Once the stock is how you like it, add the dried noodles and simmer for 5 minutes. Add the bok choy and simmer for another 2 minutes or until tender.
- Place the noodles in a serving bowl, add the bok choy, boiled egg, spring onion and tofu if using, then pour over the broth. Top with a drizzle of chilli oil and a little shredded ginger for an extra kick if you like.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
