• Miwa


Updated: Jan 10



<Yield> 1 servings

<Prep time> 5 mins

<Cook time> 13 mins


1 package frozen udon noodles

600ml water

2 cups Chinese cabbage, chopped

1½ cup (150g) kabocha squash, diced

½ cup (½ leek) leek, sliced

1½ tablespoons miso paste

2 pieces of shiitake mushroom

2 teaspoons kombu dashi powder

1 teaspoon soy sauce

<Optional topping>

chopped green onions

Japanese seven spices


1. Chop the kabocha squash into 1 inch dice. Slice the leek thinly. Remove the stems from the shiitake mushrooms and tear by hand. Slice the caps thinly. Roughly chop the Chinese cabbage into ½ inch thick slices.

2. To a pot, add in the water and all the vegetable at once. Cook over high heat. Once it comes to a boil, reduce the heat to low. Simmer for about 10 minutes with the lid on or until the kabocha is broken down and crumbled.

3. Add in the frozen udon noodles. When the udon noodles have thawed and separated, add in the miso paste and soy sauce. Dissolve the miso paste completely and remove from heat. Transfer to a serving bowl and garnish with some green onions. Now it's ready to be served!

<Miwa’s tips> ※Watch more on YouTube!

・You can use any type of vegetable such as carrot, yellow onion, sweet potato and squash. If you don't have access to kabocha squash, I suggest adding in some type of squash or sweet potato.

・If you are not plant based or vegan, 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.

<Recommended sides>


※See more of my favorite kitchen tools and ingredients on the shop page.

2021/02/09 MIWA

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