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Veg Udon Noodles Soup

with Miso and Bok Choy
Type
Egg
Difficulty
Very Easy
Time
15 mins
Chef's Note
Hearty, delightfully chewy udon noodles are a Japanese comfort food staple perfect for pairing with umami-rich broths. Here, we’re making our udon noodle soup with white miso—a Japanese fermented soybean paste perfect for highlighting delicate flavors.

Price 
 Rs 240
Note: This price is for 2 servings. Choose additional servings on checkout.
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Ingredients
Udon Noodles Baby Bok Choy White Miso Paste Hoisin Sauce
Sesame Oil Garlic Ginger Spring Onions Green
Carrot Olive Oil

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Instructions

Step 1: Prepare the ingredients

Peel and finely chop the garlic. Peel and finely chop the ginger. (You can also grate the ginger if you prefer that) Cut off and discard the root end of the Spring Onion; thinly slice, separating the white bottoms and green tops. Peel the carrot and thinly slice into rounds. Cut off and discard the root end of the bok choy; roughly chop

Step 2: Cook the Aromatics

While the eggs cook, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, ginger and white bottoms of the spring onions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant.

Step 3: Start the Soup

Add the Miso paste, Hoisin sauce and 5 cups of water to the pot. Heat to boiling on high. Once boiling, reduce the heat to medium and cook, stirring occasionally, 10 to 12 minutes, or until reduced in volume by about ¼.

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Step 4: Add Peppercorns

Add Peppercorns at this stage.

Step 5: Blend the liquid mix

Blend the mix using a hand blender.

Step 6: Add Olive Oil

Slowly drizzle in the olive oil while the blender is on.

Step 7: Crumble the Goat Cheese

Bust up the Cheese using a fork to get finer pieces for your salad.

Step 8: Prepare the salad

Throw some spring greens into a large bowl.

Step 9: Toss other ingredients

Toss Cherries and Goat Cheese into the mix.

Step 10: Add Pistachios

Just Add Pistachios

Step 11: Drizzle with the dressing

And right before serving, drizzle with a few spoonfuls of the pomegranate honey dressing or add a sinful portion to quench your tangy tongue.

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