An easy, healthy and quick recipe! I had some Kale, Swiss Chard and a little bit of broccoli in the fridge. Perfect for this asian soup. Miso paste is facultative but will add a nice umami touch to the dish.
For the vegetarian, simply replace the shrimps by tofu.
Udon noodles (300 g) – Vegetable broth (1,5l) – sliced Kale leaves (a bunch, +/-300g) – sliced Swiss chard leaves (a bunch, +/- 300g) – sliced Broccoli (½) – Spring onions thinly sliced (4) – Crispy Onions (for serving) – Dark Miso paste (2 Tbsp.) – Chinese 5 spices blend (3 tsp.) – Black Sesame seeds (for serving) – shrimps (depending on the size, 20) – Chili oil (for serving)
1. In a large pot, bring the vegetable broth to a boil. Then, add the udon noodles, the swiss chard, the kale, the broccoli and the Chinese 5 spices blend. Cook for 5-6 minutes on medium heat.
2. Then, add the miso paste ans the shrimps and cook for another 5 minutes (Udon noodles needs usually 10 minutes to be cooked). Do not boil anymore.
3. Serve into bowls, and sprinkle the spring onions, the chili oil, the crispy onions and the sesame seeds on top of it.