Creamy Miso Udon Noodles

Ingrédients

1½ tbsp white miso paste

2 tbsp peanut butter

1 tsp sesame oil

2 cups chicken stock

1 pack (200g) pre-cooked udon noodles

1 egg

1 cup baby spinach

¼ cup sliced spring onion

A pinch of black sesame seeds, to serve

Marion’s Kitchen Crispy Chilli Oil

Instructions

1 Make the miso base

Place the miso paste, peanut butter and sesame oil in a small saucepan. Add half the chicken stock and whisk until smooth and well combined. Then mix in the remaining chicken stock. Place over high heat, cover and bring to a simmer.

2 Add the noodles

Remove the lid and drop the udon noodles into the broth. Cook for about 2 minutes, using chopsticks or tongs to help loosen them up.

3 Poach the egg

Turn the heat down to low so the broth is just gently simmering. Crack the egg into a small bowl, then carefully pour it into the broth. Let it poach gently for 2-3 minutes until the white is set and the yolk is still soft (or cook it to your liking).

4 Add the greens

Carefully place the baby spinach into the broth, doing your best not to disturb the egg. Cook for another 30 seconds, just until wilted.

5 Serve it up

Use tongs and a ladle to transfer everything into a bowl (I like to use a slotted spoon to handle the poached egg). Top with sliced spring onion, a sprinkle of sesame seeds and a drizzle of chilli oil. Eat immediately while the egg is jammy and the noodles are still beautifully slurpy.

Notes

For an even quicker meal, you can prep miso noodle broth in advance and store it in the fridge. When you’re ready to eat, just bring it to a simmer, drop in the noodles and egg, and you’re good to go in under 10.