An oriental style broth. Flex the quantities as you wish. Add tofu if you want to avoid fish.
Don’t leave the udon noodles hanging around too long once cooked or they will stick together. (You could shake them in a tiny bit of sesame oil if you had to.)
- Miso paste, to make the broth, add 15ml (a tbsp measure) for each 500ml of water
- Water, as much as you need, 1 litre does 2 people for a main meal
- Some fish, monkfish is good because it stays together, sliced into bite-sized chunks that can cook quickly
- A few prawns or crevettes, remove the shells if raw prawns, and you can make a flavour enhancing small stock with the shells
- A handful of mussels or cockles or clams
- A handful of shitake mushrooms
- 1-2 lemongrass stalks
- A few slices of ginger from a thumb-sized piece
- As much red chilli, cut into rings, as you fancy
- Some bok choi
- Enough fresh or dried udon as you fancy, I find 130g does 2 people
- Spring onions, cut into rings
- If using mussels, remove the beards and scrub them clean, let them rest in clean water while you do the rest
- If using dried noodles, pre-cook the noodles to be ready about when you are, probably a few minutes before you put the fish in to cook, and rinse them under cold water when done
- Add about 1 tbsp of miso paste per 500ml of liquid. Make as much as you need.
- Bash the lemongrass and add to the broth with the sliced ginger
- If you like chilli you can add some to the hot broth to make it hotter, or leave till the end as a garnish
- Add as much shiitake as you fancy
- Simmer gently for 10 minutes or so
- Taste and season with salt, or some soy if that works for you
- Add any shellfish stock if you made some with the prawn shells
- Take out the ginger slices (if you can find them) or leave them in if you love ginger
- Add the bok choi for a couple of minutes to cook, if small you can probably add with the fish, Cut the larger pieces, or thicker pieces to make them easier to eat
- Now add the fish or prawns for a few minutes to cook. Add them in the order they need to cook. Add any shells raw and let them open and cook in the broth
- Put in the cold noodles and bring the temperature back up, but don’t re-boil.
- Serve in bowls with a garnish of spring onions, more red chilli if you fancy, and coriander. Serve some soy sauce on the side.