Kabocha Miso Udon Noodles
If you like noodles, this Kabocha Miso Udon Noodles recipe is for you. This noodle dish is hearty and flavourful. The kabocha is sweet and the miso is umami-rich with a nice bouncy texture from the udon noodles.
Equipment
- Cutting board
- Knife
- Pot
- Slotted spoon
- Blender
- Pan
- Measuring spoons and cups
Ingredients
- 500 g kabocha peeled, seeds removed, cut into 1 inch cubes
- water to simmer kabocha, reserve 1 cup to make sauce
- 1 tsp bouillon powder mushroom or chicken
- 2 tbsp miso paste
- 1 tbsp butter salted
- 8 cloves garlic minced
- 5x 250g udon noodles frozen
- ½ cup parmesan cheese grated, plus extra to serve
- 3 tbsp cilantro chopped
- furikake optional, to serve
Instructions
- Boil a large pot of water and simmer the kabocha for 10 minutes or until fork tender. With a slotted spoon, remove kabocha and blend it with 1 cup of kabocha water, 1 tsp chicken bouillon powder and 2 tbsp miso paste until smooth.
- Bring another pot of water to boil. Add the udon noodles to the boiling water. Blanch until noodles have separated.
- In a large pan over medium heat, saute minced garlic with 1 tbsp of butter until fragrant. Add puree to pan and toss in noodles. Add in parmesan cheese and 2 tbsp cilantro. Mix until everything comes together. Dish it up and top with additional grated parmesan cheese, remaining cilantro and furikake. Serve warm and enjoy!
Notes
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