Miso Soup with Pak Choi, Celery, Egg & Udon Noodles

by Julie Gibbons on February 8, 2011

Miso Soup with Pak Choi, Celery, Egg & Udon Noodles

This is such a simple soup to make – somehow rich and satisfying and clean and virtuous all at the same time… We buy our organic “emperor’s choice” Hatcho Miso paste in France, but there are plenty of miso pastes available here in the UK and you could just as easily use an instant miso soup packet as the base.

serves 4

2 tablespoons miso paste
1 litre boiled water
1 organic pak choi
2 x sticks organic celery
1 sheaf organic Udon noodles
1 organic egg, lightly beaten

  1. Dissolve the miso paste in the boiling water and add to a large pan.
  2. Chop the pak choi and celery and add to the pan.
  3. Break the Udon noodles into manageable sized pieces.
  4. Simmer gently for 10 minutes.
  5. Add the beaten egg and stir until well mixed and cooked through.
  6. Delicious!

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