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kabocha miso udon noodles
Cindy

Kabocha Miso Udon Noodles

5 from 2 votes
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5
Course: Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

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

Equipment

  • Cutting board
  • Knife
  • Pot
  • Slotted spoon
  • Blender
  • Pan
  • Measuring spoons and cups

Method
 

  1. 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.
  2. Bring another pot of water to boil. Add the udon noodles to the boiling water. Blanch until noodles have separated.
  3. 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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