It is the spring is there, then, it is just time for me to prepare you a small soup with udon noodles. And even if we all want to tomatoes, zucchini and other summer vegetables (if, if do not deny !!!), I suggest you cook a little squash and spinach. Yes, because these are the vegetables that I chose for this small soup, simple but very nourishing. For a touch of originality, I used enoki mushrooms, a big first for me, and I must say that the texture of this mushroom appealed to me (the man has remained more perplexed !). Anyway, no major speech today just a good soup full of good things.

Good weekend to all.

Soup of udon noodles with vegetables

For 2 people Save Print Ingredients

  • 1 small package of udon noodles fresh
  • 200 g of pumpkin
  • 1 handful of spinach
  • 1 small bunch of enoki mushrooms
  • 60 cl of vegetable broth
  • 1 drizzle of sesame oil
  • 1 teaspoon of miso barley
  • 1 green onion
  • 1 pinch of pepper
  • 1 pinch of 5 spices

 

Preparation

  • Start by cooking the noodles for 6 minutes in a large quantity of boiling water. Drain and set aside.
  • Heat the broth in a saucepan with the chilli and spices.
  • Cut the squash into small cubes and then add it to the broth to a simmer. Cook for 10 minutes.
  • Add the miso and sesame oil then stir well
  • Wash the spinach and then add the leaves to the broth.
  • Finish by adding the enoki mushrooms and cook for 2 minutes.
  • Serve with green onions chopped on top.

 

Written by Doc

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