Recipe for Wakame and Miso Udon Noodle Soup with Clearspring Organic

I was recently sent some Clearspring Organic Japanese products to create some delicious recipes with. Not knowing what would be in the box until it arrived, it was a little like Ready, Steady, Cook! You do remember the TV programme with Ainsley Harriott where guest chefs were given a bag of food to create a dish with??? Good :-)

So when my box of goodies arrived I was happy to find in there some brown rice udon noodles; should be fairly simple to create a dish with. Silken tofu; I've cooked with firm tofu before but this variety would be a first. And finally, (dried) wakame flakes; an edible seaweed which starts out as tiny flakes and once soaked in water, results in beautifully soft, sweet tender fronds. Wakame has huge health benefits, it is extremely high in nutritional value while being low in calories and minimal in fat content.

I think I could eat like this every day... so light, fresh and flavourful.

Recipe notes:
You could also add prawns or roast chicken to make this a more substantial meal.
I also made orange sriracha chicken to eat alongside the soup.

Recipe for Wakame and Miso Udon noodle soup
serves 4
  • 20g of Clearspring Wakame Seaweed
  • 40ml of light soy sauce
  • 2tsp sesame seed oil
  • 1 packet (300g) Clearspring firm silken tofu, cubed
  • 200g Clearspring udon noodles
  • 3 pints of water
  • 3 tbsp miso paste
  • 3 tsp rapeseed oil
  • 50g mange tout
  • 50g baby sweetcorn quartered
  • 50g sliced mushrooms
  • 50g brocolli
  • 1 red chilli deseeded and finely sliced
  • Spring onions to garnish
  1. Soak the seaweed in a bowl of water for five minutes. 
  2. Place the cubes of tofu in a bowl and pour in the soy sauce and sesame oil. Leave to marinade whilst the you prepare the rest of the soup. 
  3. In a heavy based pan bring the water to the boil and add the miso paste.
  4. In a shallow dish, mix the soy sauce and sesame seed oil. Add the miso soup and stir well, then remove from the heat. 
  5. Fry off the tofu in canola oil for a couple of minutes until golden brown. 
  6. Drain the seaweed and add it to the serving bowls together with the udon noodles and vegetables
  7. Pour over the miso and serve
  8. To garnish sprinkle with spring onions and a drizzle of sesame oil.

Enjoy x

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