Swap the lobster for seared salmon, prawns or poached chicken; add sliced, hard-boiled egg or diced soft tofu as well.
1 litre water
10g dashi powder
2 tbsp mirin
1 tbsp soy sauce
2 tbsp white miso
150g dried udon noodles
20 spinach leaves
1 small cooked lobster tail, sliced into medallions
Green tips of 2 spring onions, finely sliced
Bring the water to the boil, then add the dashi powder, mirin and soy sauce and simmer for 2 minutes.
In a small bowl, mix a ladleful of the broth with the miso then pour back into the soup, whisking well.
Add the noodles to a large pan of boiling, salted water and cook for 8 mins or until al dente, as you would cook spaghetti. Drain well and divide the noodles between two large soup bowls. Top with wilted spinach.
Add the lobster to the hot soup just long enough to heat through, then ladle soup and lobster over the noodles and spinach. Scatter with spring onions and serve.
For perfect wads of wilted spinach to add to noodle soups, divide the spinach leaves into a separate stack for each person. Hold each stack with tongs and dunk into the simmering soup for 10 to 20 seconds until wilted, then place with the noodles in warm serving bowls before adding the soup.
This recipe is featured in the book, Winter which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store