Vegetarian udon in soup with wakame seaweed

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Ingredients

  • 1 pkt pre-cooked Udon noodles
  • Hard boiled egg, yolk removed
  • 2 spring onions
  • Shitake mushrooms
  • Pinch of dried wakame
  • 1 small carrot
  • Handful of broccoli stems
  • 2 leaves Chinese cabbage
  • 2 teaspoon miso paste (lowest fat available)
  • Fresh ginger root (optional)
  • Soy sauce to taste (optional)
wakame-soup

Method

  • 1 Finely chop/shred all vegetables except wakame and broccoli stems
  • 2 Put dried wakame into a soup bowl and add half cup of cold water
  • 3 Add freshly peeled ginger root, miso paste and half the chopped spring onion to the wakame water
  • 4 Mix well with your fingers to blend in the miso - wakame will rehydrate in five or 10 minutes
  • 5 Bring 2 bowls-worth water to the boil
  • 6 Add udon and all remaining veg and simmer for two to three minutes
  • 7 Turn off heat and stir in the wakame miso mixture
  • 8 Add soy sauce to taste if required
  • 9 Ladle into soup bowl
  • 10 Garnish with egg half (preferably warm)

For fancier presentation, keep a little of the wakame and some finely shredded carrot aside and use as additional garnish.

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