½ cup miso paste
8 cups water
3 packs (450gr) Ministry of Mushrooms Fresh Volvariella (sliced)
400gr fresh udon noodles
2 tbsp soy sauce
100gr soft tofu (cubed)
Sprinkle togarashi, nori flakes and bonito flakes to flavor.
Dissolve the miso paste and 1 cup water in a bowl. Place the miso mixture, remaining water in a large saucepan over medium heat. Add the mushrooms the tofu and the wakame. Stir occasionally until it boils. Lower the flame once boiling, add the soy sauce and cook and stir for 10 minutes to make the mushrooms tender. On a separate saucepan, boil some water. Turn the flame off, place the noodles in the water, close the lid and let sit for 5 minutes. Drain the noodles and set it aside. Divide the noodles into separate plate and use a ladle to pour the soup over the noodles. Sprinkle condiments or serve separately. Serve while hot.