This is a super quick super yum meal we have pretty regularly on our weeknight dinner rotation. We usually have it as a vego meal but you can add some pan fried chicken or a softly boiled egg for extra protein
And bonus points for it being summertime down under so we get to use freshly picked kale and bok choi from our garden. Our vege patch that was looking so woeful last year is going gang busters this year!
Eagle-eyed readers / noodle aficionados may notice that I have called this dish Miso Kimchi Udon but the noodles pictured are actually buckwheat soba noodles. We usually have it with the plump chewy udon noodles but the night I instagrammed it I had run out of udon so we used soba noodles instead. It's delicious with either or you can use any noodles you happen to have in your pantry - even ramen!
Miso Kimchi Udon Noodles with Kale and Tofuserves 2
Udon noodles or soba noodles
1 bunch kale, roughly chopped
3 bunches bok choi, roughly chopped
1 cup kimchi
2 blocks fresh tofu, cut into cubes
3 bunches spring onions, finely sliced
Miso Noodle Soup
5 cups hot water
4 thin slices of fresh ginger4 Tablespoons light soy sauce
4 Tablespoons mirin
2 Tablespoons sugar
2 teaspoons dashi powder (japanese fish stock) *can sub out for 2 teaspoons of vegeta stock powder
2 Tablespoons heaped miso paste (from asian grocery stores, in the refrigerated section, we like the brand with the baby logo on it)
optional: pan fried chicken breast or soft boiled egg per person
1. In a small saucepan cook the udon or soba noodles in boiling water to the packet instructions. Drain and set aside.
2. In a separate large sauce pan over high heat bring the water, ginger, soy, mirin, sugar and dashi to boil. Lower the heat to medium and stir in the miso paste. Add the kale, bok choi, kimichi and tofu. Cover and simmer for around 3 minutes until the vegetables have softened.3. Divide the noodles into 2 bowls. Divide the veges and tofu between the bowls and spoon in some soup. Generously scatter chopped spring onions and extra kimchi on top