White Miso Noodles with Pumpkin
[Ingredients (2 serving(s)]
■ Somen noodles…150g
■ Pumpkin…100g
■ Long green onion ... 1/2
■Shimeji mushrooms…40g
■ Bonito Soup Stock with Flying Fish…1 bag
■ White miso ... 60g
■Water…700mL
[How to make]
① Boil the somen noodles until firm.
② Cut the pumpkin into bite-sized pieces, the green onions into 1cm-wide diagonal slices, and the shimeji mushrooms into small bunches.
③Put water, Bonito Soup Stock with Flying Fish, and pumpkin into a pot and heat.
④ When it comes to a boil, add the green onions and shimeji mushrooms and simmer over medium heat until the pumpkin is soft.
*Remove the dashi pack after about 3 minutes after boiling.
⑤ Add the somen noodles, turn off the heat, and dissolve the white miso. Put it on the fire again, and when it warms up, it's ready to serve.