Hot Udon Pot with Miso Broth

Miso nikomi udon (味噌煮込みうどん) is a comforting miso hot pot with udon noodles, served in restaurants and at home in Japan. You can add any vegetables to make this miso noodle soup.

Serves: 2 - Cooking time: 15 minutes

Ingredients

• 1 pack 200g Clearspring Udon Noodles - we used Wide Udon
• 3 tbsp Clearspring Miso Paste - we used Barley Miso
• 1 pak choi 
• 1 small carrot - cut length ways
• ½ leek - cut length ways

• 2 small pieces Clearspring Hokkaido Kombu (around 5cm strips)
• 2-3 pieces Clearspring Shiitake Mushroom
• 1 litre filtered water

Toppings (optional)

• Thumb size ginger grated or finely sliced 
• 1 tsp Clearspring Irigoma - Toasted Whole Sesame Seeds
• ½ tsp Clearspring Shichimi Togarashi - Seven Spice Blend

Method

1. Prepare the stock by adding shiitake and kombu in a medium pan with 1 litre of filtered water, then leave for at least 30 mins.
2. Bring a large pot of water to boil and cook the noodles according to instructions on the pack. Drain and rinse under cold water to stop it from cooking further.
3. Cut all the vegetables into strips and add to the dashi stock, then bring to a boil.
4. Once the vegetables are soft, remove the kombu and shiitake. Remove the hard stalk from the shiitake and cut it length-ways and add it back into the pot.
5. Turn off the heat and add the barley miso paste into the soup pot.
6. Add the udon and let it simmer in the soup – don’t let it boil, as you will kill the live bacteria in the unpasteurised miso.
7. Serve in a soup bowl with grated ginger, spring onion and sprinkle some Irigoma and Shichimi.

Recipe by The Clearspring Kitchen

All Clearspring recipes are 100% plant-based, using Organic products where possible and refined sugar-free.