Udon Noodle Soup
Recipe Type: Soup, Main Dish
Cuisine: Japanese
Make this Japanese noodle soup at home to fight off the cold weather!
  • Udon Noodle Soup
  • Serves 2
  • 1 ¾ cups chicken stock (homemade or bought)
  • ¼- ½ cup water
  • ¼ cup white or red miso
  • 3 slices fresh ginger
  • Fish sauce and soy sauce to taste
  • ½ pound udon noodles (Japanese wheat noodles)
  • ½ cup sliced carrots
  • 6-10 sliced mushrooms (brown buttons work well)
  • 2 green onions, sliced diagonally
  • 2 eggs, soft or medium boiled
  1. 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 ¼ cup of hot broth. Stir until the miso dissolves into the broth and pour back into the remaining broth.
  2. 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.
  3. 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.
Recipe by Honest Cooking at https://honestcooking.com/best-san-franciscos-noodle-scene-make/