Udon noodle soup

I am sure there are myriad Japanese food purists out there who will be horrified at the following, but look, it came at the end of a few full-on days and I needed something restorative. And it was.

Udon Noodle Soup

  1. Cook udon noodles (I used organic dry ones, not those prepackaged fat slug ones with heaps of additives and thickeners in them) according to packet instructions. Mine took 10 minutes in boiling water. Refresh under cold water.
  2. Bring four cups of water to the boil with 2-4 dried shitake mushrooms (You could of course use homemade stock)
  3. I had a piece of soy chicken from the Chinese BBQ kitchen which I added for extra flavour depth – obviously omit to keep it vegetarian.
  4. Boil for five minutes
  5. Remove mushrooms and slice finely
  6. Add about 1/2 cup or more to taste of soy sauce
  7. Add about the same of white wine
  8. Add finely sliced rounds of 1-2 shallots
  9. Take off the boil
  10. Add a tablespoon of miso (I actually used two sachets of miso soup mix!) and the noodles
  11. Taste and add any of the above to adjust to your preference
  12. Scatter over some fresh coriander leaves
  13. Eat

This is so fluid and basic I’m almost embarrassed to post it. But it was good. And certainly restorative.