Spicy Miso Udon
This is a spicy miso udon soup made with dry udon noodles. This soup may be a little more challenging because the temperature must be controlled. The delicate flavors do not hold up against higher temperatures, so if this soup becomes too hot or reaches a boil it will be ruined.
Total Time
45 minutes
Servings
2
1–2 cups chicken broth
2 oz katsuobushi (the flavor is mild so you can use more)
1 package dry udon noodles
12 thin slices of sucuk (Turkish sausage)
1 chopped green bell pepper or jalapeno pepper
Sliced onion
1 cup shredded cabbage
Hot paprika powder
1–2 tbsp red pepper paste
1 handful of bean sprouts
1 tbsp miso paste
½ tbsp honey or to taste
Tabasco sauce to taste
1 package enoki mushrooms
1 can good quality sardines
1–2 eggs
Chopped scallions for garnish
Bring the chicken broth to a boil. Add the katsuobushi flakes, remove from heat, and let rest for 1 minute.
1 minute
Strain out and discard the katsuobushi flakes, and set the broth aside.
Cook the udon noodles in salted water until al dente. Drain them, rinse with cold water, and set aside.
In a medium-sized soup pot, stir fry sucuk, green pepper, and onion in olive oil.
Add cabbage, paprika powder, and red pepper paste. Stir to combine.
Add reserved broth, and bring to a simmer over low to medium heat; do not let this get too hot because the flavor of the katsuobushi is very delicate.
Add bean sprouts. Continue to simmer until vegetables reach desired texture.
Add cooked noodles, miso, honey, and tabasco. Do not let the soup reach a boil, as too much heat will destroy the soup's rich flavor.
Add enoki and sardines, and simmer just enough to warm through.
Crack an egg or two into the broth, and serve when the the yolk is just firm
Garnish with scallions.
- •This recipe uses dry wheat noodles, and the cooking procedure may be different than with "springy" style noodles that include tapioca and other ingredients.
- •This recipe can be made with chicken, pork, etc; if some type of meat is used instead of canned sardines, then the cooking procedure must be adapted to cook the meat.
- •True dashi is made with kelp broth, not chicken broth.