This miso udon noodle soup will really hit the spot if you’re looking for something filling, warm and comforting. It doesn’t require many ingredients and is so easy to make. The only one ingredient that most people won’t just have laying around the house would probably be the miso paste. But you can get that at any Asian market.
If you’re not familiar with miso paste and wonder what it is, it’s a thick fermented paste made from either soybeans, rice or barley used in Japanese cooking. Salt and fungus are added to it and then aged for a few months. I know this sounds weird, but it’s really good for you and it’s very flavorful.
If you’ve ever been to a Japanese Hibachi restaurant, then you most likely have tried the traditional miso soup. They typically serve it as an appetizer in a little bowl that consists of broth, mushrooms and green onions. I just decided to add some noodles to make it more filling and therefor more like a meal than an appetizer.
I used brown rice udon noodles for this recipe, but I’ve also tried it with soba and ramen noodles. They’re all good but for this soup I really prefer the udon noodles.
- 1 Package Udon Noodles
- 4 Cups Chicken or Vegetable Broth
- 5 Cups boiled water
- 8 Oz Mushrooms Sliced
- 1 Medium White onion Chopped
- 1 Bunch Green onion Chopped
- 3 Cloves garlic Minced
- 3 Tbsp Sesame Oil
- 1 Tsp sea salt
- 1 Tsp black pepper
- 1 Tsp Turmeric
- 1 Tsp Cayenne or crushed red pepper
- 3 Tbsp Miso Paste
- 1 Tbsp Grated ginger
In a large deep pot sauté your white onions, garlic and mushrooms in the sesame oil over medium.
Add your seasonings then add the boiling water, broth and green onions.
Place the lid at leave on medium for 20 minutes.
Now add the udon noodles and let cook for another 30 minutes.
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