Description
Make this Japanese noodle soup at home to fight off the cold weather!
Ingredients
Units
Scale
- Udon Noodle Soup
- Serves 2
Broth:
- 1 3/4 cups (420 ml) chicken stock (homemade or bought)
- 1/4- 1/2 cup (60-120 ml) water
- 1/4 cup (60 ml) white or red miso
- 3 slices fresh ginger
- Fish sauce and soy sauce to taste
Accouterments:
- 1/2 lb (225 g) udon noodles (Japanese wheat noodles)
- 1/2 cup (120 ml) sliced carrots
- 6-10 sliced mushrooms (brown buttons work well)
- 2 green onions, sliced diagonally
- 2 eggs, soft or medium boiled
Instructions
- Heat chicken stock, water, and fish sauce (or soy sauce) over medium-high heat. Once it reaches a boil, reduce temperature to low, and simmer for five minutes. Place miso paste in a small bowl and slowly add 1/4 cup of hot broth. Stir until the miso dissolves into the broth and pour back into the remaining broth.
- For the noodles, fill a large pot half way with water and bring to a boil. Add noodles and return water to a boil for 3-4 minutes until the noodles are cooked al dente. Strain noodles and set aside.
- Put carrots, mushrooms, and noodles into broth. Heat for 2 minutes on medium-low heat to let the vegetables cook a little and absorb the flavor. Ladle soup into bowls, making sure to get a little bit of everything. Add egg, sliced in half, and garnish with green onions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 380