300g (10.5 oz) butternut pumpkin, diced
½ bulb garlic
3 tbsp extra virgin olive oil
1 tbsp miso paste
¾ cups chicken stock
3 x 200g (7 oz) packs of precooked udon noodles
25g (1 oz) unsalted butter
¼ cup finely grated parmesan cheese, plus extra to serve
3 tbsp finely chopped parsley
2 tsp shichimi togarashi* (optional)
Full of flavour and super easy!
This recipe has been tantalising me for weeks. I’ve finally gotten around to making it tonight and it didn’t disappoint. I was sceptical that my fussy toddler would even try it, however I needn’t to have been. He ate a good bowl full declaring he liked it.
Made it with vegan Parmesan and vegan butter. Also didn’t have the special seasoning which I know would have been great, so just added some chilli flakes.
Thanks so much Marion