Ingredients per serve



Sweet Potato

  • Sweet Potato 300.0 g


  • Pickled ginger (plus 50ml pickled ginger liquid) 50.0 g
  • White miso 100.0 g
  • Olive oil 75.0 ml

To Serve

  • Udon noodles 600.0 g
  • Edamame 200.0 g
  • Baby spinach 250.0 g
  • Radishes 200.0 g
  • Nori sheets 2.0 x

Using the liquid from the pickled ginger means adds some extra sweet hit of flavour to the dressing. If preferred use rice such as brown or jasmine as an alternative to udon noodles.



  1. Mushrooms

    • Whisk KNORR Intense Flavours Roast Umami with 100 ml water until combined. Add sliced mushrooms and set aside.
  2. Sweet Potato

    • Cut sweet potato into 2 cm cubes. Drizzle with a little oil, season and bake in combi oven at 180 degree Celsius for 15 minutes until tender.
  3. Dressing

    • Whisk together reserved pickled ginger liquid with miso, half the oil and 200 ml warm water.
  4. To Serve

    • Heat remaining oil in a large pan over medium heat. Saute mushrooms until tender.
    • Divide udon noodles between serving bowls. Top with sautéed mushrooms along with sweet potato, steamed edamame, baby spinach, sliced radish and pickled ginger. Pour over dressing and garnish with torn nori.