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Oyster Miso Milk Udon

Costo $12, salva $8

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porzioni
  • $12

INGREDIENTI

  • Noodles

    • 2 frozen udon noodles

  • Seafood

    • 100g shelled oysters

  • Vegetables

    • 🥕 40g carrot, sliced
    • 160g cabbage, chopped
    • 50g pumpkin, diced
    • 1 pack shimeji mushrooms
    • 🧅 1/2 green onion, sliced

  • Liquid

    • 💧 500ml water
    • 🥛 400ml milk

  • Seasoning

    • 1/2 tsp dashi powder
    • 🧂 1/2 tsp salt
    • 1 tbsp miso

  • Finish

    • 🧈 15g salted butter

PASSI

1

Slice carrot and pumpkin into bite-sized pieces. Chop cabbage into thirds and slice green onion thinly. Trim and separate shimeji mushrooms. Microwave pumpkin for 2 minutes at 600W.

2

Rinse oysters with salt and water multiple times, then drain.

3

Boil water in a pot, add dashi powder, carrot, shimeji mushrooms, and cabbage. Cover and simmer on low heat for 7–8 minutes.

4

Add frozen udon noodles, cover, and cook for 2 minutes. Stir to loosen noodles, then add salt, oysters, and green onion. Cook for 1–2 minutes until oysters are done.

5

Add pumpkin, milk, and dissolve miso into the soup. Mix well.

6

Serve in bowls and top with butter.

NUTRIENTI

Per 1 porzione

🔥

450

Calorie

  • 20g
    Proteine
  • 60g
    Carboidrati
  • 15g
    Grassi

💡 Suggerimenti

Use fresh oysters for better flavor.Adjust miso quantity based on personal taste.Microwaving pumpkin saves cooking time.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.