NOW 20% OFF ALL TABLEWARE & GLASSWARE: CODE 20OFF | ...

Free Shipping from 99,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 99,-

4.8 Trusted Shops 22.167 reviews

Customer service

0

Home Miso udon noodle soep met shiitake en spinazie

Asian Japanese Soup Vegetarian Quick Noodles Winter

Udon noodles are the thick, soft Japanese noodles that instantly give any broth body. Combined with a light misodashi, earthy shiitake and fresh spinach, you get a soup that feels both comforting and light. Serve this in large bowls so the broth can circulate around the noodles and the toppings have plenty of room. This recipe works for anyone who loves Asian flavours but doesn't want complicated technique.

x_ckl_recipe_markerMiso udon noodle soup with shiitake and spinach A hearty Japanese udon soup with a rich misodashi, fresh shiitake mushrooms and spinach. Exactly the dish for a weeknight when you want something warm and filling without spending hours in the kitchen. How to make miso udon noodle soup with shiitake and spinach? Main course Japanese 4 people 10 min 30 min

Bring 1.2 liters of water to a boil in a large soup pot. Add the piece of kombu and reduce the heat so the water barely moves, around 60–70°C. Let the kombu steep for 10 minutes without boiling. Boiling makes the flavour bitter, so keep the temperature low. Remove the kombu.
Raise the heat slightly until the water just starts to tremble. Add the bonito flakes and let them steep for 3 minutes at about 80°C, definitely not boiling. Strain the dashi through a fine-mesh sieve into a bowl or pan and set aside. This is your broth base and all that delicate umami lives here.
Heat a splash of sesame oil in a frying pan over medium heat, about 180°C if you have a thermometer, or until the oil just starts to shimmer. Slice the shiitake thinly and fry them 3–4 minutes until lightly golden and they’ve released their juices. Set aside.
Reheat the dashi in the soup pot over medium heat to around 70°C, just below simmering. Spoon a ladle of warm dashi into a small bowl and dissolve the white miso in it with a small whisk or fork until smooth. Stir this mixture back into the pot. Do not bring it to a boil after adding miso because above 80°C the active enzymes in miso break down and the flavour flattens.
Add the soy sauce and mirin to the soup and taste. The balance between salty, slightly tangy and gentle sweetness is important here. If you want more depth, add a small extra splash of soy sauce.
Cook the udon noodles in a separate pot of plenty of boiling water. Dried udon needs 8–10 minutes at high heat. Fresh udon is done in 2 minutes. Drain and rinse briefly under cold water to stop the cooking and prevent sticking.
Add the fresh spinach to the warm misodashi and let it sit for 1 minute until wilted. The heat of the broth is enough; extra cooking time isn't necessary and keeps the colour nicely green.
Divide the udon noodles between the bowls. Ladle the hot misodashi with spinach over them and place the fried shiitake on top. Garnish with thinly sliced spring onions, a pinch of sesame seeds and optionally a drizzle of sesame oil. Serve immediately because udon soaks up broth if it sits too long.

Asian Japanese Soup Vegetarian Quick Noodles Winter 1.2 liters water 10 g dried kombu 15 g bonito flakes (katsuobushi) 3 tbsp white miso 2 tbsp light soy sauce 1 tbsp mirin 1 tsp sesame oil, plus extra for garnish 200 g fresh shiitake mushrooms 400 g dried udon noodles 100 g fresh spinach 3 spring onions 1 tbsp sesame seeds Large soup pot Frying pan Fine-mesh sieve Pot for noodles Small whisk or fork Chopping board Chef's knife Ladle Bowls Bowls bowls-1 Chopping Board chopping-board Frying Pan frying-pan Chef's knife chefs-knives Alessi Bowls All-Time ø 16.5 cm - 4 pieces - Guido Venturini - AGV29/3 Alessi ["bowl"] Cookinglife Soup Bowls / Bowls Serene Blue ø 14 cm - Pottery - 4 pieces Cookinglife Kom Cosy & Trendy Bowls Baltic Grey ø 14 cm - 6 pieces Cosy & Trendy Kom Oat porridge with caramelized apple and pecans foodies-havermoutpap-met-karamelappel-en-pecannoten Shrimp in panko foodies-garnalen-in-panko Spicy Thai basil chicken wok foodies-pittige-thaise-basil-chicken-wok Overnight oats with mango and coconut foodies-overnight-oats-met-mango-en-kokos

Recipe

Miso udon noodle soup with shiitake and spinach

A hearty Japanese udon soup with a rich misodashi, fresh shiitake mushrooms and spinach. Exactly the dish for a weeknight when you want something warm and filling without spending hours in the kitchen.

Course	Main course
Kitchen	Japanese
Servings	4 people

Preparation time

Preparation time	10 min
Total	30 min

Equipment

Large soup pot
Frying pan
Fine-mesh sieve
Pot for noodles
Small whisk or fork
Chopping board
Chef's knife
Ladle
Bowls

Ingredients

1.2 liters water
10 g dried kombu
15 g bonito flakes (katsuobushi)
3 tbsp white miso
2 tbsp light soy sauce
1 tbsp mirin
1 tsp sesame oil, plus extra for garnish
200 g fresh shiitake mushrooms
400 g dried udon noodles
100 g fresh spinach
3 spring onions
1 tbsp sesame seeds

How to make miso udon noodle soup with shiitake and spinach?

Bring 1.2 liters of water to a boil in a large soup pot. Add the piece of kombu and reduce the heat so the water barely moves, around 60–70°C. Let the kombu steep for 10 minutes without boiling. Boiling makes the flavour bitter, so keep the temperature low. Remove the kombu.
Raise the heat slightly until the water just starts to tremble. Add the bonito flakes and let them steep for 3 minutes at about 80°C, definitely not boiling. Strain the dashi through a fine-mesh sieve into a bowl or pan and set aside. This is your broth base and all that delicate umami lives here.
Heat a splash of sesame oil in a frying pan over medium heat, about 180°C if you have a thermometer, or until the oil just starts to shimmer. Slice the shiitake thinly and fry them 3–4 minutes until lightly golden and they’ve released their juices. Set aside.
Reheat the dashi in the soup pot over medium heat to around 70°C, just below simmering. Spoon a ladle of warm dashi into a small bowl and dissolve the white miso in it with a small whisk or fork until smooth. Stir this mixture back into the pot. Do not bring it to a boil after adding miso because above 80°C the active enzymes in miso break down and the flavour flattens.
Add the soy sauce and mirin to the soup and taste. The balance between salty, slightly tangy and gentle sweetness is important here. If you want more depth, add a small extra splash of soy sauce.
Cook the udon noodles in a separate pot of plenty of boiling water. Dried udon needs 8–10 minutes at high heat. Fresh udon is done in 2 minutes. Drain and rinse briefly under cold water to stop the cooking and prevent sticking.
Add the fresh spinach to the warm misodashi and let it sit for 1 minute until wilted. The heat of the broth is enough; extra cooking time isn't necessary and keeps the colour nicely green.
Divide the udon noodles between the bowls. Ladle the hot misodashi with spinach over them and place the fried shiitake on top. Garnish with thinly sliced spring onions, a pinch of sesame seeds and optionally a drizzle of sesame oil. Serve immediately because udon soaks up broth if it sits too long.

Cooking mode Prevents your screen from going to sleep

Dissolving the miso in a separate bowl of broth before adding it may sound like an extra step, but it prevents lumps and ensures the flavour is evenly distributed through the soup. Use white miso for a milder, slightly sweet taste. Red miso gives more depth but is also saltier, so adjust the amount of soy sauce accordingly. Fresh udon cooks much faster than dried — always check the package. Pre-cooked udon only needs to be gently warmed in 80°C water for 2 minutes. Always keep the dashi below simmering after adding miso for the best flavour.

Want a heartier meal? Add a soft-boiled egg cooked for exactly 6 minutes, halve it and place it on top of the soup. Firm tofu also works well: cut into 2 cm cubes and pan-fry with the shiitake until golden. If you eat vegetarian and don't have bonito flakes on hand, use dried shiitake for the dashi. Soak them for 30 minutes in 60°C water and use that soaking liquid as your broth base. Always store the soup without the noodles because noodles absorb the broth and become mushy. Cook them fresh for each serving.