Miso Udon Noodle Soup

Udon know how good this is until you’ve tried it! A comforting and warming meal, this one is surely going to hit the spot when you just want to be cozy at home and park yourself in front of the TV on a rainy day! Resist the urge to throw in your packaged noodle soup and make a fresh hearty version for the whole house!

Ingredients: (serves 2) 
•    2 tablespoons coconut oil
•    6 cups vegetable stock (can be substituted with any other stock)
•    1 tablespoon red Mykonos chilli sauce
•    3 tablespoons white miso paste
•    1 packet deep fried, chewy tofu (substitute with any protein)
•    Half cup chopped shiitake mushrooms
•    8 heads baby bok choy, sliced lengthwise into quarters
•    3 cloves garlic, thinly sliced
•    1 ½ pack of frozen udon noodles
•    3 bunches spring onions, chopped 1’’ long
•    ½ fresh red chilli, sliced (remove seeds if desired)
•    Garnish: 

  • ½ cup fresh chopped cilantro
  • 1 tablespoon sesame seeds

•    Salt and pepper as desired

1.    Sauté mushrooms with coconut oil on medium-high heat in a large pan for 3-4 minutes. Add the sliced garlic and red chilli; sauté for a further minute. Add the baby bok choy and cubed tofu and cook for another 4 minutes. Add ¾ of the chopped spring onion and set aside, allowing the spring onions to cook in the residual heat.
2.    In a large pot, bring vegetable stock to a boil. Once at a boil, lower heat to a simmer. Add in miso paste and Mykonos chilli sauce. Whisk till mixture is combined. Season with salt and pepper as desired and let simmer for a further 3 minutes. 
3.    Add udon noodles till they are separated and cooked through. Put in the vegetables that you set aside earlier (mushrooms, baby bok choy, tofu, spring onion). Heat for another 3 minutes.
4.   Serve and garnish with sesame seeds, remaining spring onion, cilantro and a dollop of #mykchillisauce if you need an extra kick!