Miso Udon (a recipe for Moira)

Ingredients

The Soup
-white miso paste (about 3 heaped tablespoons per person)
-fish stock or chicken stock (about 2 to 3 cups per person)
-sugar
-soy sauce
-sesame oil
-garlic (minced, chopped, any way you like them really..)
-spring onion (minced/chopped up..)
-spring onion for garnish (cut it any way you like, or not)
-rice flour mixed with water (to thicken the soup, you can use cornflour if you don’t have rice flour)

The Rest
udon noodles (or other noodle of your choice)
some chicken or dumplings or sea food (anything you like really)
some tofu (if you like)
and some vegies (if you like)

Putting it all together…
1. Heat some sesame oil in a pan and fry the garlic and spring onion, this should smell great! (don’t let it burn or brown too much though)
2. Add enough stock for the number of people you’re cooking for (usually about 2~3 cups per person.. it’ll boil down)
3. In a bowl, mix some miso paste (about 3 heaped tablespoons per person) with some water until it resembles a runny sauce
4. Add the miso paste sauce to the boiling broth, and stir
5. Add a little bit of soy sauce (not more than a tablespoon)
6. Add some sugar to your liking (it should be sweetish but still savory… probably not more than 1 small teaspoon per person, unless you like it really sweet..)
8. When you’re happy with the taste of the soup, cook the noodles in the soup
9. Take out the noodles and put them into individual bowls
10. Cook the other things in the soup then ladle it over the udon
11. Finish this off with spring onions and a little bit of sesame oil and maybe a bit of chili spice

Notes:If you make a bit of the fried garlic/onion sesame oil at the start, spoon some over the top of the spring onion garnish.A little bit of minced chili, or a few drops of chili oil will give it more flare, so to speak.

Just take this as a rough guide and experiment! (like I always do anyway.. hehe)