My family likes udon soup a lot as it can be served in different ways, making it versatile. I like to make this tomato udon soup whenever I don’t want to spend too much time in the kitchen. It’s very easy to prepare the soup base in a short space of time, and add whatever meat or vegetables you can have in your fridge or pantry. The soup is flavourful with miso paste and tomatoes, and is definitely healthier if you add more greens to it.
a small bunch of xiao bai chai, rinise well and drain
Boil water together with bonito granules. Add miso paste, stir till dissolved and add in tomatoes. Simmer for about 15 minutes in low heat. **Add in shrimps and boil the soup for about 2 minutes just before serving.
In another pot of boiling water, blanch udon for 2 – 3 minutes, drain well and divide into 2 – 3 serving bowls. Blanch xiao bai chai for 1 minute, drain well and divide/distribute into the serving bowls Lastly blanch the pork belly for about 2 minutes or till cooked and also divide/distribute into the serving bowls. Lastly pour the hot soup into the bowls of udon together with the mushrooms and shrimps. Serve immediately.
I would like to thank Marshall Cavendish International (Asia) Ltd for featuring one of my recipes in the new ‘Bake & Celeberate : Cookies & Treats’cookbook. The book will be sold at S$14.90 once launched at the bookstores in Singapore in December which comes in handy as a gift to your family and friends for the coming festive seasons. But there will be a special pre-order sale for this book at a special price of S$11.95, which is a 20% discount from the actual retail price. There will be a delivery charge of S$10 for orders of 4 copies and below. Free delivery will be provided for 5 copies and above. The pre-order starts from now till 9 December 2016. Kindly direct all orders to firstname.lastname@example.org