How to make Creamy Miso Udon Noodles | Kitchen Time with Anna

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while maintaining creaminess.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Chickpeas are a more affordable protein option.

Chop 3 cloves of garlic finely.

Chop a thumb-sized piece of ginger finely.

Chop 1 red onion finely.

Prepare sliced mushrooms by removing the stems and slicing them into smaller pieces without washing them.

Heat olive oil in a pan until hot.

Add the chopped garlic, ginger, and onion to the pan; stir until the onion becomes translucent and the garlic and ginger are fragrant.

Add the sliced mushrooms to the pan and cook until they are soft.

Stir in 1 tablespoon of soy sauce, 1 tablespoon of miso paste, and 1 tablespoon of peanut butter; mix until the pastes disintegrate.

Add 300 ml of water and 300 ml of fresh milk to the pan; bring to a simmer.

Season with half a teaspoon of pepper and add 1 teaspoon of chili oil (optional).

Set aside the soup once it has simmered.

Cook fresh udon noodles according to package instructions.

Once the udon noodles are cooked, place them in a serving bowl and pour the soup over them.

Top with 1 boiled egg, spring onions, and sesame seeds, and drizzle with sesame oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens