Japanese broth with udon noodles
- 175g dried udon noodles or use rice noodles
- 1.5 litres vegetable or beef stock (use 3 cubes)
- 5cm piece of fresh root ginger, sliced into thin slivers
- 1 sachet miso instant soup paste (or use frozen Thai herbs or some Thai green curry paste, to taste, for a Thai version)
- 1-2tbsp fish sauce or soy sauce, to taste
- 1 red chilli, deseeded and thinly sliced
- 1 large clove garlic, thinly sliced, optional
- 250g mixed mushrooms — button, shiitake, oyster, thinly sliced or torn into bite-sized pieces
- 100g mangetout, cut into fine strips
- 150g finely sliced fillet steak
- 2 spring onions, trimmed and shredded, optional
- Lime wedges, to serve
For a vegetarian option, leave out the meat, double up on the mushrooms and add more mangetout and 1 sheet of nori seaweed (from supermarkets), torn into small pieces.
- Cook the noodles in a large pan of boiling salted water, according to pack instructions until tender, for 6-8 mins. Drain them, then rinse in cold water and set aside.
- Meanwhile, heat the stock with the ginger in a large pan. Whisk in the miso paste (or Thai herbs/paste) and fish or soy sauce. Bring to the boil, then add the chilli, garlic and mushrooms and simmer for 3 mins.
- Add the mangetout and then the meat. Simmer for 2 mins. Season to taste with more fish or soy sauce.
- Divide the noodles between 3-4 warm bowls and spoon the hot broth over. Sprinkle over shredded spring onions, if using, and serve with lime wedges.
Nutritional information per portion
- Calories 250(kcal)
- Fat 6.0g
- Saturates 2.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.