1cup(250 mL) dry green split peas, rinsed & drained
1/2lb(250 g) cooked Udon noodles
6rehydrated or fresh shiitake mushrooms, thinly sliced (see notes)
1largecarrot, peeled into strips
1red bell pepper, thinly sliced
1cup(250 mL) fresh bean sprouts
1cup(250 mL) greens, like spinach, kale, coleslaw mix or Bok Choy
1/2lb(250 g) firm tofu, cut into 1-inch (2.5 cm) cubes
1Tbsp(15 mL) corn starch
1Tbsp(15 mL) canola oil
4cups(1 L) miso broth, homemade or prepared
1Tbsp(15 mL) grated fresh ginger
soy sauce, if desired
chili garlic sauce, if desired
sesame seed oil, to drizzle over soup, if desired
For Garnish
toasted sesame seeds
finely sliced green onion or chives
Directions
In a saucepan, cover peas with 3 cups (750 mL) water, bring to a gentle boil and simmer until peas are soft, but not mushy, about 15-20 minutes.
Place Udon noodles in a bowl and cover with boiling water until ready to use.
While peas are cooking, prepare other ingredients as directed and set aside.
Dust cubed tofu with corn starch. Add oil to a small fry pan and over medium heat, fry tofu until lightly browned and crisp.
Prepare miso broth according to package directions, adding the ginger, soy sauce and chili sauce as desired.
In 4 individual bowls, place drained Udon noodles, then arrange split peas, tofu and other vegetables over the noodles. Pour boiling miso into the bowls and garnish with sesame seeds and green onions.
Notes
You can use brown mushrooms if you can't find shitake mushrooms.
1cup(250 mL) dry green split peas, rinsed & drained
1/2lb(250 g) cooked Udon noodles
6rehydrated or fresh shiitake mushrooms, thinly sliced (see notes)
1largecarrot, peeled into strips
1red bell pepper, thinly sliced
1cup(250 mL) fresh bean sprouts
1cup(250 mL) greens, like spinach, kale, coleslaw mix or Bok Choy
1/2lb(250 g) firm tofu, cut into 1-inch (2.5 cm) cubes
1Tbsp(15 mL) corn starch
1Tbsp(15 mL) canola oil
4cups(1 L) miso broth, homemade or prepared
1Tbsp(15 mL) grated fresh ginger
soy sauce, if desired
chili garlic sauce, if desired
sesame seed oil, to drizzle over soup, if desired
For Garnish
toasted sesame seeds
finely sliced green onion or chives
1
In a saucepan, cover peas with 3 cups (750 mL) water, bring to a gentle boil and simmer until peas are soft, but not mushy, about 15-20 minutes.
2
Place Udon noodles in a bowl and cover with boiling water until ready to use.
3
While peas are cooking, prepare other ingredients as directed and set aside.
4
Dust cubed tofu with corn starch. Add oil to a small fry pan and over medium heat, fry tofu until lightly browned and crisp.
5
Prepare miso broth according to package directions, adding the ginger, soy sauce and chili sauce as desired.
6
In 4 individual bowls, place drained Udon noodles, then arrange split peas, tofu and other vegetables over the noodles. Pour boiling miso into the bowls and garnish with sesame seeds and green onions.
