40 mins cooking
4 pax
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ingredients
- 250ml of NutriSoy Fresh Soya Milk (No Sugar Added)
- 1litre water
- 1 tbsp kombu powder
- 6 dried shiitake mushrooms
- 1 medium yellow onion, cut into chunks
- 1 medium carrot — half cut into chunks, half sliced thinly
- 2 cloves of garlic
- 1-2 tbsp of soy sauce (to taste)
- Udon noodles
- 2 sprigs spring onion — white part for soup, green part for garnish
-
For garnish(optional)
- Shredded nori
- Toasted sesame seeds
STEP
- In a soup pot, add dried mushrooms, onion chunks, garlic, kombu powder, white part of spring onion, carrot chunks, and water.
- Bring to a simmer, then reduce to low heat and simmer for 20–30 minutes.
- While the soup simmers, heat 1 tablespoon of cooking oil in a frying pan.
- Sauté sliced carrots for 1–2 minutes until slightly soft. Set aside.
- After 30 minutes, strain the soup and reserve the mushrooms.
- Add soy milk to the strained broth and bring to a gentle simmer.
- Turn off the heat once the soup starts to boil.
- Add 1 tablespoon of soy sauce, taste, and adjust with more if needed.
- Cook udon noodles according to package instructions.
- To serve, place noodles in a bowl.
- Top with reserved mushrooms, sautéed carrots, shredded nori, chopped green onions, and toasted sesame seeds.
- Pour hot soup over the noodles and serve immediately.
