Miso, the main ingredient in miso soup, is made by adding a mould to soya beans and leaving it to ferment for a period ranging from months to years. However, for those of us that don't have months to make miso, instant miso soup is a great alternative. There are some ingredients that can be added to instant miso soup to make it taste more like the authentic version.
- Skill level:
- Moderately Easy
Things you need
- 2 quartered bok choy
- 2 large heat-proof bowls
- 2 x 200-g. packets of fresh udon noodles
- 4 soup bowls
- 4 x 18-g. packages of instant miso soup
- 100-g. package of enoki mushrooms
- 1 tbsp soy sauce
- 2 finely sliced spring onions
Place the bok choy in one of the heatproof bowls and the noodles in the other. Fill the saucepan with water and bring to a boil over high heat. Pour the boiling water over the bok choy until the bok choy is covered. Do the same with the noodles. Leave both bowls of ingredients to sit for two minutes, and then drain the water.
Empty out a packet of instant miso in the bottom of each soup bowl. Boil water and then pour the necessary amount of boiling water into each bowl and stir. Different brands of instant miso require different amounts of water, so this step is specific to the chef and brand that is being used.
Divide the noodles, bok choy, and enoki mushrooms each into 4 equal parts and place in each bowl with the soup. Season with the soy sauce, and garnish with the spring onions.
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