Udon noodle soup is a popular Japanese dish. This recipe is with prawns and tofu In a delicious broth of miso. Prawns are a great source of Vitamins B-6, B-12 and Niacin, which help the body produce energy, build muscle and replenish red blood cells. Prawns contain significant amounts of iron. Serves 2-3.
3 tbsp of dried flaked seaweed
20 cooked fresh prawns deshelled, cleaned & washed in cold salty water
2 small carrots julienned
1 large red capcium julienned
200 grams of cooked udon noodles
125 grams of tofu diced
2 tbsp fish sauce
2 tbsp soya sauce
1 tbsp sesame oil
1 tbsp good quality white miso paste
1 garlic clove grated finely
1 tsp ginger grated finley
1 small shallot thinly sliced
Half a cup of boiling water
& 850 grams of boiling water
In a kettle boil 850 grams of water, set aside.
On medium heat to a pot add the tofu, fish sauce, soya sauce, sesame seed oil, miso paste, garlic, ginger and shallot.
Then after about 2-3 minutes add half a cup of the boiling water. Leaving to cook for another 3 minutes.
Add the hot water to the pot, and then add the remainder of the ingredients.
Bringing all to the boil.
Serve and sprinkle with seaweed flakes.