Name: Miso and Sesame Crusted Mushroom Udon Noodle Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 4 portobello mushrooms, 2cm sliced; 1 egg; 1 tbsp red miso paste; 1 tsp mirin; 2 tbsp black sesame seeds; 2 tbsp white sesame seeds; 1 tsp sesame oil; 2 g packets udon noodles; 3 tbsp red miso paste; 1 l water; 2 boiled eggs; 34 challots, finely sliced

Miso and Sesame Crusted Mushroom Udon Noodle Soup

Yields1 Serving

Prep Time5 minsCook Time15 minsTotal Time20 mins

4 portobello mushrooms, 2cm sliced

1 egg

1 tbsp red miso paste

1 tsp mirin

2 tbsp black sesame seeds

2 tbsp white sesame seeds

1 tsp sesame oil

2 g packets udon noodles

3 tbsp red miso paste

1 l water

2 boiled eggs

34 challots, finely sliced

1

Place the egg, 1 tablespoon miso paste and mirin in a small bowl. Mix to combine.

2

Combine the sesame seeds on a plate.

3

Coat the sliced mushroom in the miso egg mixture then coat in the sesame seeds. Set aside.

4

Bring a saucepan of water to the boil. Add the udon noodles and cook for 4 minutes. Strain and place the noodles in serving bowls.

5

Return the saucepan to the heat with 1 L of water and the remaining miso paste. Bring to the boil then reduce heat and simmer for 5 minutes. Use a ladle to transfer the miso soup to the serving bowls.

6

Heat the oil in a frying pan over medium heat. Cook the mushrooms for 3-4 minutes on each side or until the sesame seeds are toasted and golden and mushrooms start to soften. Add the mushrooms to the serving bowls.

7

Peel and cut the boiled eggs in half and add to the serving bowls. Top with shallots and serve.

Ingredients