Miso Soup with Somen Noodles
Simple steps to follow:
Prepare all the ingredients.
Bring a pot of water to boil over medium heat, cook somen noodles according to package directions. Drain somen with a sieve and place the cooked somen in a serving bowl.
In a pan, heat pan over low-heat. Add shiitake mushrooms and saute for about 5-6 minutes until the mushrooms appear dry. Add soy sauce and stir-fry for about a minute.
Sauteed until the mushrooms appear dry. Dish up and set aside.
Pour water in the same pan, place over medium heat and bring to a gentle boil.
Add marinated chicken slice and prawn in the water and allow it to cook for 2-3 minutes.
Add in instant miso, give a stir for about 20 seconds.
Then, add in soaked wakame seaweed and boil for 1-2 minutes. Ladle the soup over the somen noodles. Garnish with hard-boiled egg, spring onion & toasted sesame seeds.
Miso Soup with Somen Noodles
(YIELD: Makes 1 serving)
Ingredients:
- Somen noodles – 1 bundle
- Instant miso (store bought) – 1 packet
- Dried wakame seaweed – 1 1/2 tablespoons
- Dried shiitake mushrooms (soaked & slice thinly) – 3 mushrooms
- Chicken breast (cut into slice) – 30 grams
- Prawn (peeled & deveined) – 30 grams
- Spring onion (snip into 1 cm) – 1 stalk
- Toasted sesame seeds – 1/4 teaspoon
- Light soy sauce – 1 teaspoon
- Water – 2 1/2 cups
- Egg – 1 egg
Marinade
- Sesame oil – 1/2 teaspoon
- Soy sauce – 1/2 teaspoon
Instructions:
1. In a bowl, combine marinade ingredients together and add in chicken slice. Mix everything together and set aside.
2. In a separate bowl, soak dried shiitake mushrooms in hot water for about 10 minutes or until softened. Squeeze out excess water and using a scissor or knife, cut the stems from the softened mushrooms. Then cut a thin slice of the mushrooms.
3. In another separate bowl, soak dried wakame seaweed with 1/2 cup hot water for a minute or until soften. Remove and set aside.
4. Bring a pot of water to boil over medium heat, cook somen noodles according to package directions. Drain somen with a sieve and place the cooked somen in a serving bowl.
5. In a pan, heat pan over low-heat. Add shiitake mushrooms and saute for about 5-6 minutes until the mushrooms appear dry. Add soy sauce and stir-fry for about a minute. Dish up and set aside.
6. Pour water in the same pan, place over medium heat and bring to a gentle boil. Add marinated chicken slice and prawn in the water and allow it to cook for 2-3 minutes.
7. Add in instant miso, give a stir for about 20 seconds. Then, add in soaked wakame seaweed and boil for 1-2 minutes.
8. Ladle the soup over the somen noodles. Garnish with hard-boiled egg, spring onion & toasted sesame seeds.
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