Udon in Miso Soup

Long, long time ago when I still had to commute to the city - I frequented this little cosy cafe where it served this yummy soup in Winter. It's Gloria's Cafe on Anzac Ave where you ate at the same table as the University students, lecturers, bankers and former All Blacks. I have heard that Gloria's is still there after all these years so they must have done something right!

It might not be the same recipe that I make but the results have not been too bad over the years. It's quick and easy to make.

For 2 you'll need:
250 grams Udon noodles (it comes in vacuum pack of 500 grams from Countdown - if it's too difficult to find, no worries, just use 2 packs of instant yellow noodles, cooked and drained), soaked in boiling water for a few minutes until soft and drained
200 grams Chicken, cooked and shredded
4 pieces of Fried Tofu Triangles, each cut in 4
3 sachets of Instant Miso soup Paste
1 litre Chicken Stock
1/2 Red Capsicum, sliced
1 Carrot, sliced
1 cup of chopped Greens; bok choi, kale, spinach
1 Spring Onion, chopped - for garnish

Add stock into a cast iron casserole and bring to the boil - add chicken and carrot. When the carrot is soft, add the greens. Add miso soup paste, stir well then add tofu and udon or cooked yellow noodles. Add more water and Kikkoman sauce if needed. Divide into the bowls and garnish with chopped spring onion. Serve hot.