Miso Mushroom Udon

Soft chopped · 10 min · 2 portions

12m+QuickAllergen: soyVeggie

INGREDIENTS

  • Mixed mushrooms
  • Fresh or frozen udon noodles
  • 5–6 cloves garlic, minced
  • 1–2 tbsp miso paste (to taste)
  • Black pepper
  • A little water to loosen

HOW TO COOK

  1. 1Soften the udon in boiling water for about 2 minutes, then drain.
  2. 2Sauté the garlic and mushrooms until fragrant and tender.
  3. 3Loosen the miso paste with a splash of water and stir through.
  4. 4Toss in the udon and warm through; chop the noodles short before serving.

TIP

Miso is salty — use just a little for baby's portion.

🔗Source: Nourishing Ezra (Instagram)

Always follow your paediatrician's guidance on allergens and choking-hazard textures. Cook eggs, fish and meat thoroughly and serve food just warm.