150g Hakubaku udon noodles
1tbsp Hakubaku chilli soy sauce
2tbsp White Miso
10g Dashi powder
20 Baby spinach leaves
1 Small lobster tail (cooked, cut into rounds)
1 litre Water
2 Spring onions (finely sliced) for garnish
Lobster in Miso Soup with baby spinach and udon noodles
STEP ONE:UDON NOODLES
Cook the noodles according to packet instructions.
Drain, then place in 2 large soup bowls and then set aside.
STEP TWO:MISO SOUP
Bring the water to the boil in a saucepan.
Add the dashi powder, mirin and chilli soy sauce.
Simmer for 2 minutes.
In a small bowl, mix together a ladle full of the broth and the miso, then add to the simmering soup, whisking well to combine.
STEP THREE:BABY SPINACH LEAVES
Make two bundles of spinach leaves, then holding each bundle with tongs dip into simmering soup for 20 seconds.
Place wilted spinach in soup bowls next to noodles.
Add the lobster rounds to the simmering soup just long enough to heat through.
Ladle soup and lobster over noodles and spinach.
Garnish with a sprinkling of spring onion.