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Miso and Sesame Crusted Mushroom Udon Noodle Soup

Yields1 ServingPrep 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.

Nutrition Facts

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