Miso Udon Noodle Soup with Mock Abalone

This vegan Miso Udon Noodle Soup is perfect for the colder seasons! It’s warming and delicious. Mock Abalone makes the perfect topping!

 

SERVES 2

Equipment needed: chopping board, chefs knife, large pot, small frying pan

Total Time: 30 minutes

 

Ingredients: 

  • 2 packages of udon noodles
  • 1/2 can mock abalone
  • 2 carrots
  • 1 cup baby spinach leaves
  • 1 tablespoon miso paste
  • 2 cups of water
  • 1 splash soy-sauce
  • 1/2 teaspoon sesame oil or any plant-based oil
  • 1 teaspoon finely cut spring onion

Method: 

  1. Wash and chop the carrots. Wash the spinach.
  2. Heat 1/2 a teaspoon of sesame oil in a large pot and add the chopped carrots when it’s hot.
  3. Add a splash of soy sauce and the baby spinach leaves and give it a good mix.
  4. After 3-4 minutes add about 2 cups of water.
  5. Let it cook on medium-high heat for about 10 minutes.
  6. In a small bowl or cup fill a few tablespoons of the soup and mix in the miso paste until it dissolves. Then pour the mixture back into the pot.
  7. Add the udon noodles to the soup.
  8. Add more soy sauce to taste. I used low-sodium miso paste, so it really depends on the ingredients you’re using.
  9. Meanwhile, sauté the mock abalone in a separate pan until it gets a nice brown colour.
  10. The soup is ready to serve when the udon noodles are soft and don’t stick together anymore. Place the mock abalone on the soup and top it with the finely cut spring onions.