Miso Coconut Noodle Soup
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 45mins
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- Serves
- 4
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- Calories
- 853
Inspired by Malaysian laksa, this soup is fragrant with ginger, garlic, chilli and coconut, the perfect accompaniment to soft, chewy udon noodles. Once cooled, store the soup in an air-tight container in the fridge for up to 5 days, or freeze for up to 3 months.
recipe updated 23 Oct. 2025
Ingredients
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- Onion
- 150 g
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- Red capsicum
- 150 g
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- Carrot
- 150 g
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- Ginger
- 20 g
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- Garlic clove
- 4
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- Red chili
- 1
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- Lime
- 2
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- Red chili
- as needed
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- Udon noodles
- 400 g
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- Coconut oil
- 2 tablespoons
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- Fine sea salt
- 1 teaspoon
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- White miso
- 1 tablespoon
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- Canned coconut milk
- 800 g
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- Coriander leaves
- 10 g
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- Black sesame seeds
- as needed
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- Coriander leaves
- as needed
Tools
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Stove
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Saucepan
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Serving bowl - small
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Glass thermoresist blender - cooking chef xl
Step preview
- Add oil into a saucepan
- Heat until hot - medium heat
- Then add the next ingredients
- Cook, stirring frequently, until softened - 10 minutes
- Then add the next ingredients
- Cook until fragrant - 3 minutes
- Then add coconut milk
- Bring to a simmer and cook until thickened - 10 minutes
- Remove the saucepan from the heat and let cool - 5 minutes
- Transfer the soup into the Blender attachment
- Then add the next ingredients
- Blend until smooth - about 1 minute, speed 5
- Remove the attachment from the machine
- Divide the noodles between serving bowls
- Top with the blended soup
- Garnish with coriander, chilli and sesame seeds
- Serve