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
-
- 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 Oct 22, 2025
Ingredients
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- Onion
- 150 g
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- Red bell pepper
- 150 g
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- Carrot
- 150 g
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- Ginger
- 20 g
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- Red chili
- 1
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- Garlic clove
- 4
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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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Cooking Chef XL
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Serving bowl - small
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Glass thermoresist blender - cooking chef xl
Step preview
- Fit the Stir Tool and Stir Assist Clip
- Add oil into the appliance bowl
- Heat until hot - 1 minute, 120°C, speed Off
- Then add the next ingredients
- Cook until softened - 10 minutes, 110°C, speed Stir 2
- Then add the next ingredients
- Cook until fragrant - 3 minutes, 110°C, speed Stir 2
- Then add coconut milk
- Cook until thickened - 10 minutes, 105°C, speed Stir 2
- Remove the bowl from the machine 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