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UDON NOODLES IN MISO BROTH
Udon noodles in miso broth
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How to:

Make pink noodles

Add ½ a peeled beetroot to boiling water then soak the noodles in the water for 10 minutes. Children will love them, and they're great for parties. For a quick idea to use them, strain and drizzle with rice vinegar, honey and a little sesame oil, then sprinkle with black sesame seeds.



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Recipe by: Phillippa Cheifitz
Serves: 2
Dietary considerations: Fat conscious / Health conscious / Pescatarian / Dairy free / Heart friendly
Category: Easy / Quick
Prep time: 10 minutes
Cooking time: 5 minutes
Ingredients:
2 tablespoons miso paste
2 cups bonito-flavoured soup stock
200 g udon noodles, cooked
50 g tofu, cut into tiny cubes
1 tablespoon wakame seaweed
50 g paper-thin slices of fresh salmon
For garnishing: 1 spring onion, shredded
Cooking instructions:

Mix the miso to a paste with a little of the soup stock and set aside.

Heat the remaining stock with the noodles. Stir in the tofu and wakame and simmer until the wakame expands.

Whisk in the miso paste until smooth and heat through, but do not boil.

Add the salmon.

Garnish with spring-onion shreds.



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½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




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