- Udon or Soba noodles (1 bunch - Yutaka brand preferred)
- 1 tbps rapeseed oil
- 1 tbps Sesame oil
- 300-400ml of chicken stock (2 cubes)
- 3 tbsp soy sauce
- 2 tbsp mirin or 2 tsp white sugar
- 1/2 tsp mild chilli powder
- 2 slices of ginger (minced)
- 1/2 pack of spring onions (optional - Green part only)
- 2 tsp miso paste
- bean sprouts
- Sesame seeds
- 1/4 can of sweetcorn
- Prawns (Optional)
Preparation time: 30 minutes
Slice ginger, bell peppers, spring onion and combine with bean sprouts and sesame seeds with the rapeseed oil in a large pan at medium heat. Cook reasonably thoroughly to allow the acid of the ginger to break down.
Prepare chicken stock with boiling water, add soy sauce, mirin, mild chili powder, sesame oil and miso paste to the stock and stir.
Combine both to pan to create the "broth" and simmer for 20 minutes. Add prawns towards the end and cook until pink.
Boil Udon/Soba noodles until mostly soft (it is okay for the noodles to not be completely soft as they will further soften when added to the broth).
Drain/rince noodles slightly under cold water to freshen them (essentially removing the starch) and add to bowl.
Add broth from pan ontop of the bowl of noodles.
Add sweetcorn and season with sesame seeds to taste.