This soup is so quick and easy to make that I seriously made it before work this morning. It's about 15 minutes from start to finish, and that's including boiling and chopping time. The only thing that needs to be made in advance is the kaeshi, but that can also be purchased at most asian grocery stores - I usually have it on hand all summer, as soba is one of my favourite quick summer meals. I am looking forward to a tasty and healthy lunch today!Beef & Leek Udon Soup (serves 2):
200g dried udon noodles
1 tbsp vegetable oil
150g beef, sliced thinly
1 leek, thinly sliced diagonally
1 inch chopped fresh ginger
50 ml kaeshi
600 ml water
2 tbsp miso
pepper
Bring a pot of water to the boil then add the udon noodles and cook for 6 minutes. Empty the noodles into a sieve and run through cold water, then set aside. In the same pot, heat the oil and saute the beef and leek for a couple of minutes, then add the ginger, kaeshi, and water. Slowly mix in the miso, ensuring there are no lumps, then add the noodles and heat for another 2 minutes. Once the miso is in, make sure the soup does not come to a boil.
This makes 2 generous servings, and you can top with pepper to serve.
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