This is the fourth post in a series of tasty breakfast recipes which can be made solely using the equipment found your hotel room.
Miso Soup and Udon Noodles
I’m a big fan of not necessarily eating traditional breakfast foods for breakfast. I think it might be an Asian thing. You might find it hard to find these ingredients in regional towns but they’re non-perishable, so you could pack them in your luggage if you were desperate.
Allow 5 minutes + 30 minutes for mushrooms
- half a packet of udon noodles
- sachet of instant miso soup paste (much much better than the powdered stuff)
- handfull of dried shitake mushrooms (optional)
- boiling water
- Rehydrate mushrooms by covering with boiling water.
- Wait 30 minutes.
- Dissolve soup sachet in a mug of boiling water.
- Stir in noodles and mushrooms.
- Wait until cool enough to consume safety.
- Enjoy your asagohan (Japanese for breakfast)!
You know the drill; tag us in your miso brekky photos!
I think I may have saved the best for last with tomorrow’s hotel room breakfast of Soft Poached Egg, Smashed Avo and Smoked Salmon! Mmmmmm!