In the last year or so, my love of Japanese, South East Asian and Chinese food has just shot through the roof. I love all of it but if it’s got noodles, miso, chillies or ginger in it, I want it in my belly. NOW! When Yutaka offered to send me some of the new products, I was really excited to try them. The first dish I came up wiht was this one: yellow miso broth with king prawns and shirataki noodle. I know this isn’t a traditional way of making a miso soup but you know what? It tasted good and it’s really quick to prepare. Plus, this dish is surprisingly filling and super healthy. Give it a try!
I’ve cooked with Yutaka ingredients before and loved the quality so when they asked if I wanted to try some of their new products I jumped at the chance! There is a miso soup recipe on my blog already (here) using the paste but here I’m using their ready made soup sachets. This particular one won a Great Taste Award last year too. The best thing here is how fast this is to make! It’d be perfect to whip up on a work night and double bonus is that this is a really healthy dish.
A few years ago at the BBC Good Food Show I was given some konjac noodles, pasta and rice. Although the texture was strange, I liked the products because they are just so ridiculously low in calories (100g noodles = 5 calories!!). It means you can top up on the ‘carb’ element of a dish without feeling at all guilty. In among the goodies Yutaka sent me this week were their shirataki noodles, which, on closer inspection are konjac. I was pretty pleased as I’m on a bit of a health kick (again…yawn) at the moment! Combine with the miso soup which has anti-aging properties and is full of antioxidants, we’re onto a winner with this one!
Yellow miso broth with prawns and shirataki noodles:
Ingredients (serves 2):
- Yutaka Japanese mellow yellow miso soup 50g sachet
- 200g hot vegetable stock
- 1 packet of Yutaka Japanese white shirataki noodles
- 140g king prawns
- Banana shallot or small onion
- Garlic clove finely diced
- x1 red chilli finely sliced
- x1 thumb sized piece of ginger finely sliced
Method:
- Start by frying the garlic, chilli, onions & ginger in a small amount of oil. Once softened, add the mushrooms and allow to fry for a few minutes.
- Add 400ml veg stock or water to the miso soup sachet and mix thoroughly, then add the mushrooms and onions.
- Drop in the prawns and noodles. Once simmering its ready!
- Serve with fresh coriander and sliced red chilli (if you’re brave).
