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23rd April 2021

The Artcooks! Dàlia Adillon’s Mung Bean & Miso Noodle Soup!

Posted in: Food,illustration,The Artcooks

The Artcooks! Dàlia Adillon’s Mung Bean & Miso Noodle Soup!

If you’re hungry for something a little lighter but definitely filling, Dàlia Adillon has provided (and illustrated) the perfect recipe for Mung Bean & Miso Noodle Soup;

Dalia Adilon’s Mung Bean & Miso Soup

  • 2 large eggs
  • 1.25 litre veg stock
  • 3 tbsp of White Miso paste
  • 1 tbsp fresh grated ginger
  • 2 garlic cloves
  • 2 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 85g uncooked udon noodles
  • 250g cooked mung beans
  • 200g diced tofu
  • 140g shredded savoy cabbage
  • 45g spring onions

Method

  • Place eggs in a medium heatproof saucepan and cover with cold water. Bring to a boil and cook for 8-10 mins. Drain well and let cool before peeling and halving.
  • In another medium saucepan, combine the stock, miso paste, ginger, garlic, vinegar and soy sauce.
  • Bring mixture to the boil and add udon noodles. Reduce heat and simmer for 5-6 mins until the noodles start to become tender.
  • Add the mung beans, tofu and cabbage. Stir to combine thoroughly and cook for 5 mins, or until he noodles are completely cooked and the tofu is warmed through.
  • Transfer to serving bowls and garnish with spring onions. Serve Immediately.
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