Serves 4
6 tbsp miso paste
400g udon noodles
4 tbsp mirin
4 tbsp kikkoman's soy sauce
1 tsp lemon juice
230g of asparagus tips or green beans, cut into 2 inch lengths
2 cups (100g) shiitake mushrooms, stalks removed and thinly sliced
1.5 cups carrot, julienned
6 sprigs green onions, thinly sliced diagonally
ground pepper to taste
sesame seeds (optional)
Bring 8 cups of water to boil. Add miso paste and stir until fully dissolved.
Meanwhile, prep noodles. If using fresh, put in a colander and run boiling water over them then cold water.
In the pot, add the mirin, soy sauce and lemon juice. Bring to a boil.
Add asparagus/beans, carrots and mushrooms, bring to a boil for 2 minutes.
Add noodles to bowls, then add broth and top with green onions, ground pepper and sesame seeds.