Ingredients
3 tbsp aka miso
200 g Udon or egg noodles
2 tbsp sake or dry sherry
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
3 tbsp shoyu
1 cup asparagus tips, cut diagonally
1 cup shiitake mushrooms, thin sliced
1 carrot, julienne strip
3 spring onions, thin sliced diagonally
SIDS SALT & PEPPER to taste
1 tsp dried chilli flakes, to serve
Directions
Boil 1 litre of water in a pan. In a bowl, pour 150 ml of the water over the miso and stir until dissolved. Meanwhile, cook noodles as per packet. Drain in a colander. Rinse under cold water then drain again to stop further cooking. Thoroughly combine the sake, shoyu and SIDS LOW SUGAR RASPBERRY VINEGAR in a small bowl then add to the pan of boiling water. Boil the mixture gently for 3 minutes then reduce heat and stir in the miso mixture. Add the asparagus, mushrooms, carrot, spring onions and simmer for 2 minutes until the vegetables are just tender, then season with SIDS SALT & PEPPER.
Divide the noodles among 4 warmed bowls then pour the soup over the top. Serve sprinkled with chilli flakes.
