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Spicy Miso Udon Recipe

Japan · Servings: 2

American cuisine 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.

Ingredients

  • 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

Procedure

  1. Bring the chicken broth to a boil. Add the katsuobushi flakes, remove from heat, and let rest for 1 minute.
  2. Strain out and discard the katsuobushi flakes, and set the broth aside.
  3. Cook the udon noodles in salted water until al dente. Drain them, rinse with cold water, and set aside.
  4. In a medium-sized soup pot, stir fry sucuk, green pepper, and onion in olive oil.
  5. Add cabbage, paprika powder, and red pepper paste. Stir to combine.
  6. 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.
  7. Add bean sprouts. Continue to simmer until vegetables reach desired texture.
  8. 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.
  9. Add enoki and sardines, and simmer just enough to warm through.
  10. Crack an egg or two into the broth, and serve when the the yolk is just firm
  11. Garnish with scallions.

Adapted from Wikibooks Cookbook · Cookbook:Spicy Miso Udon, CC BY-SA 3.0.