Homemade Udon Noodles with Miso Broth and Jersey Seaweed

Thick, chewy homemade udon noodles simmered in a rich and savory miso broth, topped with locally sourced Jersey seaweed and seasonal vegetables for a taste of Jersey.

Prep Time

30 minutes

Total Time

1 hour 15 minutes

Calories

485

Level

Medium

Yields

4 servings

Cost

£3.54

Season:

🌸 Spring•🍂 Autumn

Meal Type:

Soup

Cuisine:

Jersey•Asian•Japanese

Mood:

Comfort Food

Ingredients

Servings

400gAll-purpose flour(For udon noodles)

£0.40

10gSalt(For udon noodles)

£0.05

180mlWater(For udon noodles)

1.5LVegetable broth

£1.20

60gWhite miso paste

£1.50

2tbspSoy sauce

£0.15

2tbspMirin

£0.30

200gJersey Royal potatoes(Thinly sliced)

£1.20

100gShiitake mushrooms(Sliced)

£2.50

4stalksSpring onions(Finely chopped, for garnish)

£0.50

50gFresh Jersey seaweed(Wakame or dulse, rinsed and soaked if dried)

£4.00

1tbspJersey butter(Optional, for richness)

£0.25

1tspSesame oil(For garnish)

£0.10

100gSeasonal Jersey Greens(Kale, chard, or spinach, roughly chopped)

£2.00

Total Cost

£14.15

£3.54 per serving

The Method

1
**Make the Udon Noodles:** In a large bowl, combine flour and salt. Gradually add water while mixing with your hands until a shaggy dough forms.
2
Knead the dough in the bowl for 5-7 minutes until it forms a ball. It should be quite firm.
3
Place the dough in a ziplock bag or wrap it tightly in plastic wrap. Let it rest for at least 30 minutes at room temperature.
4
After resting, lightly flour a clean work surface. Roll out the dough as thinly as possible, about 2-3mm thick.
5
Fold the dough over itself several times and cut into noodles about 4-5mm wide. Separate the noodles gently.
6
**Prepare the Miso Broth:** In a large pot, bring the vegetable broth to a simmer.
7
Add the sliced Jersey Royal potatoes and shiitake mushrooms to the broth. Simmer for 10 minutes, or until the potatoes are tender.
8
In a small bowl, whisk together the miso paste, soy sauce, and mirin until smooth.
9
Add the miso mixture to the simmering broth, stirring until well combined. Do not boil the broth after adding miso.
10
Add the seasonal Jersey greens to the broth and simmer until wilted (about 2-3 minutes).
11
**Cook the Udon Noodles:** Bring a separate large pot of water to a boil. Add the udon noodles and cook for 10-12 minutes, or until tender but still slightly chewy.
12
Drain the noodles well.
13
**Assemble and Serve:** Divide the cooked udon noodles among bowls. Ladle the miso broth over the noodles, ensuring each bowl gets potatoes, mushrooms, and greens.
14
Top each bowl with fresh Jersey seaweed, chopped spring onions, and a drizzle of sesame oil.
15
If desired, stir in a small knob of Jersey butter into the broth before serving for added richness.

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My Notes

Nutrition Information

Nutrition per serving (460g)

485 kcal / 2029 kJ

Carbs

73g

28% of RDA

Fat

13g

19% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

9 g

10% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a richer broth, use dashi (Japanese soup stock) instead of vegetable broth.

Adjust the amount of miso paste according to your taste preference.

If you don't have time to make homemade noodles, use store-bought fresh or frozen udon noodles.

If using dried Jersey seaweed, soak it in cold water for at least 30 minutes before adding it to the bowls.

Feel free to add other toppings such as tofu, sliced hard-boiled eggs, or pickled ginger.

For a vegan version, omit the butter or substitute with a plant-based butter alternative.

To create a more substantial meal, you could add additional protein such as crispy fried tofu or seasoned edamame.

Cooking Equipment

Large pot

Mixing bowl

Rolling pin

Noodle cutter (optional)

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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