Japanese regional · Japan

Miso and Scallion Udon Noodle Hot Pot with Cuttlefish Balls

Name: Miso and Scallion Udon Noodle Hot Pot with Cuttlefish Balls
Total time: 22 min
Yield: 2 servings
Cuisine: Japanese regional
Ingredients: 200g udon noodles; 4 cups chicken or vegetable broth; 10 frozen cuttlefish balls; 1 cup sliced shiitake mushrooms; 1 cup shredded cabbage; 1 tbsp soy sauce; 1 tsp ginger paste; 1 tbsp mirin; 1 tbsp teriyaki sauce; 1/4 cup blanched almonds; 1 tsp white miso paste; 1 tbsp chopped scallions

A savory and fresh blend with miso and scallions.

22 minutes2 servings

Method

Before adding the udon noodles, stir in the miso paste and scallions into the broth.
Bring broth to a simmer in a pot.
Add shiitake mushrooms, cabbage, soy sauce, and ginger. Cook 5 minutes.
Add cuttlefish balls and cook 3 minutes.
Add udon noodles and cook 5 minutes more.
Stir in mirin and teriyaki sauce.
Toss blanched almonds into the pan and serve.

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