About Japanese Hand-stretched Udon
Kumamoto Hand-stretched Udon (Japan-origin), dry
About Japanese Yuzu Miso
- 2 cups vegetable broth
- 1 tbsp Mirin
- 1 tsp olive oil
- Handmade Udon Noodles
- 2 tbsp Yuzu miso
- 1/4 Soft tofu Block
- 2 heads Baby Bok choy
- 1/2 head of shimeji mushrooms
- 2 beancurd sheets
- 1 tsp White sesame seeds
- In a pot, add vegetable broth, mirin and olive oil and heat over medium heat. Once boiled, add in the udon noodles to cook. Remove the noodles into a bowl once cooked.
- Add vegetables and tofu into broth. When they are almost done cooking, reduce heat to low. Stir in the Yuzu miso. Let it simmer for about 2 minutes.
- To the udon noodles, ladle over the Yuzu miso soup. Top with vegetables, tofu, beancurd sheets and sesame seeds. Serve and Enjoy!
Recipe in collaboration with HealthyFoodLady.