Ginger Miso Udon Soup with Tofu

Method

Make it happen

1. 01

   Simmer water with grated ginger and sliced shiitake mushrooms for 10 minutes.

2. 02

   Add diced tofu and udon noodles and cook for the noodles’ packet time until hot and tender.

3. 03

   Add spinach for the final minute. Dissolve miso in a separate ladle of hot broth until smooth.

4. 04

   Remove the pan from rapid heat, stir in miso and sesame oil, then sprinkle sliced spring onions over bowls.