I cooked: Prawn, pork and tofu miso soup with udon noodles

Noodles epitomise fast food. They are easy to prepare and utterly versatile. -Hugo Arnold, author of Wagamama, Ways with noodles.

During our visit to Sanuki Udon, we purchased 1 kg of their freshly-made udon noodles (RM20/kg) as we loved the texture of the noodles we sampled there. These noodles are to be frozen on the day of purchase and can be kept in the freezer for up to 10 days. Udon noodles can be stir fried or cooked in soups. They are healthy, high in complex carbohydrates, low in fat and essentially free of additives.

Sanuki Udon noodles

When you think fast food, think noodles.
This is a recipe you can throw together very easily to create a healthy and hearty meal.

Prawn, pork and tofu miso soup with udon noodles

Preparation time: 10-15 minutes

Cooking time: 15-20 minutes

Serves 4

Ingredients

500g udon noodles

4 large red chillies, deseeded and thinly sliced

6-7 small shitake mushrooms, stems removed and thinly sliced

50g lean pork, thinly sliced

200g raw king prawns, peeled and deveined

1 block firm tofu, cut into 1cm cubes

4 tbsp miso paste

For garnish

1 tbsp lightly toasted black sesame seeds

1 tbsp lightly toasted white sesame seeds

5-6 stalks spring onions, finely chopped

20g dry seaweed, cut into thin strips

1. Remove the noodles from the freezer just before cooking, place into a large pot of boiling water and cook for 10 minutes or until soften. Drain and refresh under cold water. (Never use salt water when softening noodles)

2. In a separate large pot, bring 1.5 litres of water to boil. Add the miso paste, pork and mushrooms and leave to simmer for 2 minutes.

The ingredients

3. Add the raw king prawns, chillies and tofu and simmer for another 2 minutes or until prawns are cooked.

4. Divide the udon noodles between 4 bowls and ladle the hot soup over the noodles.

5. Serve topped with sesame seeds, dry seaweed and spring onions.

It doesn't take long to throw this delicious bowl of noodles together