Miso udon soup

I think I have this miso udon soup for breakfast more than I have it for lunch but it’s delicious whenever you want to have it. With a broth of ginger, garlic, chilli, seaweed and lemongrass it’s a fragrant and aromatic winter warmer packed with vitamins and minerals and it’s so quick to make. I happened to have some Chinese radish brought back from Hong Kong but carrots are a good replacement. I used wakame seaweed and the Japan Centre has a great selection of different seaweeds. The Cornish seaweed company also have great selection of British seaweed harvested in Cornwall.


  • noodles
  • seaweed
  • miso paste
  • water
  • ginger
  • garlic
  • chilli
  • lemongrass
  • coriander

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