Sunday, 21 June 2015

quick & easy 5-ingredient kimchi miso udon noodle soup

Quick and easy 5-ingredient kimchi miso udon noodle soup.

Even though I'm all partnered up, I'm the kind of person who actually doesn't mind cooking for one. In fact, I love making noodle soup for one. It's just so uncomplicated. No need to worry about dividing the portions. I can eat my noodles straight from the saucepan, and cleaning up is a breeze. Happily, I still get the opportunity to cook for just myself every now and then, and when I do, I seize the chance to make myself a simple and delicious noodle soup.

This kimchi miso udon noodle soup is one of my latest creations. I love that the short list of ingredients is capable of producing so much flavour. If you ever feel tired or lazy but you're still in the mood for a home-cooked meal, try this one-pot five-ingredient noodle soup recipe that is quick and easy to make. The recipe is wonderfully versatile, too - feel free to adjust or even swap some of the ingredients to suit your taste.

Spicy, umami kimchi udon noodles in a miso broth.


quick & easy 5-ingredient kimchi miso udon noodle soup
(serves 1)

90g / 3oz dried udon noodles
50g / 2oz minced pork (or: minced chicken or cubed tofu)
1 small handful chopped Asian greens (or: mixed salad leaves)
6 pieces kimchi
1 tablespoon miso

Cook the noodles briefly in a saucepan of boiling water, just enough to release some starch from the noodles so that the water turns cloudy. Drain the noodles, rinse with cold water and drain again.
Pour 1 + 2/3 cups of water into the saucepan with the noodles. Bring the mixture to boil again, and add the minced meat. (Hold back if you're using tofu - add that only during the last minute of cooking.)
Allow the mixture to simmer until the noodles and the meat are done - or even just slightly underdone, as they will continue to cook in the hot broth. Stir in the greens, and remove the saucepan from heat.
Add the kimchi - you may chop them up into smaller pieces prior to adding them, if you wish, or leave them whole if you're lazy (like me).
Allow the noodle soup to cool slightly for a couple of minutes or so. Submerge the spoonful of miso just under the surface of the broth, and use a fork to gradually loosen up the miso and whisk it in. Taste and add more kimchi or miso, if you like, to make it spicier or saltier.

Quick, easy, five-ingredient udon noodle soup with pork, vegetables and kimchi in a miso broth.

2 comments:

  1. Sounds warm and flavorful. I have to agree with you on the fun in making a meal for one :)

    ReplyDelete
    Replies
    1. I know, right - for me, cooking for one seems easier. :)

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