<KABOCHA MISO UDON NOODLE/ かぼちゃの味噌煮込みうどん＞
＜Yield> 1 servings
<Prep time> 5 mins
<Cook time> 13 mins
１ package of frozen udon noodle
150 g / 1 ½ cup of diced kabocha squash
½ leek / ½ cup worth of sliced leek
2 cups worth of chopped Chinese cabbage
2 pieces of shiitake mushroom
2 tsp of kombu dashi powder
3 cups/ 600 ml of water
1 tsp of soy sauce
1½ tbsp of miso paste
chopped spring onion
Japanese seven spices
1; Chop kabocha into 1 inch dice. Slice leek thinly. Remove the stem of shiitake mushroom. Slice the cap thinly. Tear the stem by hand. Roughly chop the Chinese cabbage into ½ inch thick.
2: To a pot, add 3 cups of water and all the vegetable at once. Cook it on high heat. Once it comes to a boil, reduce the heat to low. Simmer it for about 10mins with the lid on or until the kabocha is broken down and crumbled.
3 ; Add frozen udon noodle. When the udon is thawed and separated, add miso paste and soy sauce. Dissolve the miso paste completely and off the heat. Transfer onto the bowl and garnish some spring onion. Ready to serve!
<Miwa’s tips> ※Watch more on YouTube!
・You can use any type of vegetable such as carrot, yellow onion, sweet potato and squash. Even though you don't have access to kabocha squash, I suggest to add some type of squash or sweet potato.
・If you are not plant based, add chicken or salmon.
・Try not to boil the soup once you add the miso paste and soy sauce to retain the aroma.
・Please adjust the taste with miso and water before serving it.