Udon Noodles with Vegetables and Spring Onions
If you have a packet of noodles in the cupboard, a satisfying meal isn't far away. Here's a comforting, nourishing soup that is easy on the tummy if you are feeling a bit under the weather.
- Put 300ml dashi base, soy and sake into a saucepan and bring to a simmer.
- Put the noodles into a saucepan of boiling water, cook for 4 minutes, then drain. Add the mushrooms to the broth and simmer for 5 minutes.
- Peel the carrots and turnips. Add them to the broth and cook for 5 minutes. Wash the bok choy, then pull off the leaves and add to the broth.
- Divide the noodles between 2 bowls, top with the tofu and vegetables, then ladle on the broth. Garnish with spring onion.