15-minute One Pot Creamy Miso Udon Noodles
Quick and delicious 15-minute one pot creamy miso udon noodles for a perfect meal.
Equipment
- small saucepan
- Ladle
- Tongs
- slotted spoon
Ingredients
Miso Noodle Base
- 1.5 tablespoon white miso paste
- 2 tablespoon peanut butter
- 1 teaspoon sesame oil
- 2 cups chicken stock divided
- 200 g pre-cooked udon noodles 1 pack
- 1 piece egg
- 1 cup baby spinach
- 0.25 cup sliced spring onion
- a pinch black sesame seeds to serve
- to taste Marion’s Kitchen Crispy Chilli Oil to serve
Instructions
Cooking Instructions
- Place the miso paste, peanut butter, and sesame oil in a small saucepan. Add half the chicken stock and whisk until smooth and well combined. Then mix in the remaining chicken stock. Place over high heat, cover and bring to a simmer.
- Remove the lid and drop the udon noodles into the broth. Cook for about 2 minutes, using chopsticks or tongs to help loosen them up.
- Turn the heat down to low. Crack the egg into a small bowl, then carefully pour it into the broth. Let it poach gently for 2-3 minutes until the white is set and the yolk is still soft.
- Carefully place the baby spinach into the broth, doing your best not to disturb the egg. Cook for another 30 seconds, just until wilted.
- Use tongs and a ladle to transfer everything into a bowl. Top with sliced spring onion, a sprinkle of sesame seeds and a drizzle of chilli oil. Eat immediately.
Notes
The recipe can be flexible with noodles; you can substitute with frozen udon or other noodle types if needed.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 14gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 186mgSodium: 950mgPotassium: 760mgFiber: 3gSugar: 4gVitamin A: 2800IUVitamin C: 12mgCalcium: 100mgIron: 3mg
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