Miso Udon Soup With Shrimp And Tofu

• 9 oz packet udon noodles
• 1/2 cup white miso paste
• 3 tsp hot English mustard
• 16 None raw shrimp, peeled
• 7 oz drained, cubed silken tofu
• 1 None carrot, peeled, julienned
• 3.5 oz green beans, trimmed, thinly sliced
• 3.5 oz enoki mushrooms, trimmed
• None None sliced spring onions, to serve
• None None shredded nori, to serve

1. Cook noodles according to packet instructions. Set aside.
2. In a medium saucepan, combine 6 cups water, miso and mustard. Whisk over medium heat to dissolve. Bring to a boil then add shrimp. Cook for 1-2 min, or until just pink. Remove shrimp from broth.
3. Distribute noodles, shrimp and tofu between 4 serving bowls. Top with vegetables. Pour hot soup over top then sprinkle with spring onions and nori to serve.

noodles, white miso paste, mustard, shrimp, carrot, green beans, enoki mushrooms, spring onions

Taken from recipes-plus.com/api/v2.0/recipes/37610 (may not work)