My sister recently gave me red and white miso paste, which I’m using today along with udon, sriracha, fried tofu, bok choy, leftover carrot, tahini paste, and dried shrimp to experiment with different recipes.
“Red and white miso paste are traditional Japanese fermented soybean seasonings, with white miso (shiro miso) being sweet and mild, while red miso (aka miso) has a bold, salty flavour. Both contain probiotics that aid digestion, provide essential nutrients like B vitamins and minerals, and support a stronger immune system, along with plant compounds that combat cell damage and oxidative stress.”
“Tahini paste is a creamy condiment made from ground sesame seeds, known for its rich, nutty flavour. It is essential in dishes like hummus and baba ganoush, and is versatile in dressings and sauces. Nutrient-rich, it offers healthy fats, plant-based protein, and fiber, along with essential minerals such as copper, phosphorus, manganese, iron, and zinc. Additionally, it is a non-dairy source of calcium and magnesium, containing antioxidants that reduce cellular damage and inflammation while supporting healthy cholesterol levels.”
Glad that my experiment ingredients turned out well. My soup is thick brown, colourful, flavourful, and delicious. Thank you, God for your help. Let’s cook!!!
Ingredients
1 packet udon noodles, 200 g
1 garlic clove, minced
1 carrot, sliced
1 long dried beancurd, halved
1 small bunch buk choy, stems removed
3 firm square fried tofu
3 fried combination balls
375 ml vegetable stock
2 Tbs red and white miso paste
1 Tbs tahini paste
1 Tbs mirin
1-2 Tsp dried shrimps
1/2 Tsp soy sauce (OPT)
1/2 Tsp sriracha sauce
1/2 Tsp sesame oil
1/2 Tsp ginger powder
oil
water to cook udon
Method
In a small bowl put 1/2 c hot boiling water and place dried shrimps soaked for 30 minutes, and drain. Set aside. In a small pot, add 1 1/2 c of water to boil udon (about 1 to 2 minutes if frozen/pre-cooked, or 5-6 minutes if dried). Drain and set aside in your serving bowl. In another medium pot bring vegetable stock and dried shrimps to a gentle simmer for 4-5 minutes.
Add halved dried beancurd cook for 2 minutes. Then add in sliced carrots and buk choy. Cook for 2 to 3 minutes until tender. Drop in square fried tofu, and fried combination balls. Simmer for another 3 minutes so they puff up and absorb the savoury vegetable stock.
Now turn off the heat completely. In a small separate bowl, take a couple of Tbs of the warm stock and thoroughly whisk together the red miso paste, white miso paste, and the tahini paste until smooth and free of lumps.
Pour miso tahini mixture into soup and stir in soy sauce, sriracha sauce, and sesame oil, followed by the cooked noodles. Check the seasonings. If udon is cool, put into microwave for 30 seconds to warm up. Then ladle the rich soup directly over your warm up udon noodles. Using food clippers, assemble buk choy at the top edge of udon, place 2 sliced carrots on top, followed by halved beancurds and each add a sliced carrot and a shrimp. Then spread remaining sliced carrots and shrimps over the udon and soup. Next add 3 fried square tofu on the left edge top, followed by 3 fried combination balls beneath buk choy. Serve immediately and enjoy with a small cup of sake or white wine!!!
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