Heat the neutral oil in a pot & sauté the onion, shallot & garlic until soft.
Add in the gochujang, miso paste & sesame oil. Stir until it’s mixed through.
Next add in the coconut milk, plus the tin filled with water & the soy sauce & mirin. Let simmer whilst you cook the udon noodles & veg.
In a pot of boiling water, add the udon & cook for 1-2 min before adding in your veg in order of its cooking time.
Strain, place into bowls then pour the broth in.
Garnish and enjoy.
