Udon Noodle Soup with Caramelised Cabbage



Heat a large frying pan on a medium heat, add the rapeseed oil, then sliced cabbage and sliced onion, cook for 30 minutes stirring occasionally to stop it sticking. Add the mirin, rice vinegar and salt, and cook for a further 20 minutes more until the cabbage is caramelised and very tender. Whilst the cabbage is cooking in a medium saucepan add miso, soy sauce and mirin into some water and bring to a gentle simmer then set to one side. Peel swede and cut into matchsticks, then pickle by adding salt and rice vinegar to boiling water, pour over swede and set aside for at least 10 minutes

Heat the udon noodles in boiling water for 2 minutes, drain, transfer to a bowl and mix through the toasted sesame oil.

Place noodles in a serving bowl, gently re heat broth, pour over the noodles then top with the caramelised soy cabbage, watercress and pickled swede, and serve.