If Italian food is my first love than my second would be Japanese so for this edition of Presto Past Night hosted by the lovely Ruth of Once Upon a Feast I'll be using Udon noodles.
I love the look of these bundles of noodles - and for this dish you can use whatever variety is your favourite, buckwheat, green tea, carrot - they all work well. These are simple whole-wheat organic Udon.
I'll be serving these in a miso broth along with shredded wakame and tofu cubes and for something a little special, seared Harvey Bay scallops seasoned with Sansho.
The best part is that you can have this ready in under 10 minutes - now that is quick!
Miso Soup with Udon Noodles and Seared Scallops
[Serves 2 or 1 very hungry person]
1 bundle Udon Noodles
2 tablespoons Dashi Miso Soybean Paste (or use your favourite)
2 cups boiling water
silken tofu, cut into cubes
1 tablespoon dried shredded wakame, soaked in water for 5 minutes
Ground Sansho Pepper and freshly ground sea salt
Cook the Udon Noodles:
In a boiling pot of salted water add the noodles and cook until just tender - for these noodles it took about 8 minutes but always read the directions on the package and taste for tenderness.
While the noodles are cooking you can make the miso soup and cook the scallops.
Make the Miso Soup:
In a small saucepan place the soybean paste and the boiling water - stir well to dissolve the paste and place back on a gentle heat. Add the drained shredded wakame and tofu cubes and just let them absorb the heat of the broth.
Prepare the Scallops:
The scallops I used are the larger local Harvey Bay variety without roe.
Drizzle a little neutral oil in a dish and add the scallops, turn to coat.
Grind over both sides with salt and a sprinkling of Sansho.
Sear the scallops in a hot fry-pan, about 20 seconds each side - all I want is for the surface to be nicely coloured.
Place the noodles in the bowls, pour over the hot miso broth and then top with 3 scallops. Serve with chopsticks and Chinese spoon.
Tagged with udon