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Udon noodles in miso broth with stir-fried greens and shichimi pepper

Make Udon noodles in miso broth with stir-fried greens and shichimi pepper at home with Vegetable Oil, Japanese Soy Sauce, and Shichimi Pepper. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tbsp
• 2 tbsp
• 1 tsp

Method (preview)

1. 1

   Udon noodles in miso broth with stir-fried greens and shichimi pepper

2. 2

   For the miso broth, place a saucepan of water over a medium heat and add the kombu seaweed.

3. 3

   Add the dashi powder, stir and leave to simmer for a few minutes.

4. 4

   Add the grated ginger, white miso paste, sugar and mirin.

5. 5

   Taste and adjust the amount of sugar or mirin if necessary.

6. 6

   Keep warm.

7. 7

   For the stir-fried greens, heat a wok with a little vegetable oil until shimmering, add the sliced garlic and fry gently for 10 seconds.

8. 8

   Keep stirring the contents of the wok and cook for two minutes or so, then add the soy sauce, enoki mushrooms and all but a teaspoon of the spring onions.

9. 9

   Meanwhile, bring a second pan, filled with water, to the boil.

10. 10

    Fry the vegetables until slightly softened, then add all but a pinch of the schicimi pepper and sesame seeds.

11. 11

    Drop the udon noodles into the boiling water and cook for a few minutes, or until heated through, and then drain.

12. 12

    To serve, lay the udon noodles in the bottom of a bowl, place the stir-fried greens on top and then ladle over the miso broth.

13. 13

    Shichimi pepper is a Japanese spice blend made up of seven different spices.