Udon Squid Miso

Noodles look of this one was less interesting. However, do not doubt it. Udon chewy texture with a delicious blend of meat plus miso and squid ink. Tasty, fragrant and delicious! Moreover, while you enjoy steaming hot!



Ingredients:
250 g small squid, discard the bones soft, let the ink bag
1 clove garlic, grated
1/2 teaspoon pepper
1 teaspoon salt
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1/2 teaspoon finely chopped ginger
1 small red chilli, finely chopped
1 tablespoon yellow miso
1/2 tsp black pepper powder
2 tablespoons Japanese soy sauce
250 g of fresh udon, pour hot water, drained
150 g bok choy, cooked briefly in boiling water

How to make:

• Cut the squid into small pieces following the ink bag. Place in a pan, add garlic, pepper and salt. Simmer until all the water comes out soft and squid. Lift.
• Saute garlic and ginger until fragrant.
• Enter the following boiled squid sauce. Add the herbs, bring to a boil.
• Enter udon, and simmer until the gravy is almost dried up.
• Lift, atruh in a bowl, give the bok choy and serve.

For 2 people