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Home Pittige udon noedelsoep met miso en shiitake

Asian Quick Vegetarian Soup Comfort food Winter

Udon noodles are thick, tender and soak up broth wonderfully. Pair them with an umami-rich miso broth, fresh shiitake and a touch of chili and you have a meal that truly fills you up. This recipe works just as well on a weeknight as on a lazy Sunday. Serve the soup in beautiful soup bowls so the heat is held well and it looks inviting on the table right away.

x_ckl_recipe_markerSpicy udon noodle soup with miso and shiitake Thick udon noodles in a rich miso broth with shiitake, spring onion and a splash of sesame oil. This is the recipe you keep coming back to on cold nights. How to make spicy udon noodle soup with miso and shiitake? Main course Japanese 2 people 10 min 30 min

Bring 1.2 liters of water to a boil in a large soup pot over medium heat. Add the dried kombu, lower the heat and let it steep for 10 minutes at about 60°C, just under the boiling point. Remove the kombu before it turns bitter. This is the base of your dashi broth.
Slice the shiitake thinly. Heat the neutral oil in a frying pan over medium-high heat, around 180°C if you use a thermometer. Fry the shiitake for 4 minutes until they are golden at the edges. Set aside.
Ladle 4 tablespoons of the hot broth into a small bowl and dissolve the white miso and the soy sauce in it. This prevents lumps. Stir the miso mixture back into the broth in the pot. Do not boil the soup after this point, because above 70°C the live cultures in miso break down and the flavor flattens.
Add the gochujang, grated ginger and the pressed garlic clove to the broth over low heat. Stir well and taste. If you want more heat, add another half tablespoon of gochujang.
Cook the udon noodles separately in a pot of plenty of boiling water over high heat. Dried udon needs 8 to 10 minutes, fresh udon only 2 to 3 minutes. Check the package. Rinse the noodles afterwards under cold running water to stop the cooking process and prevent sticking.
Divide the udon noodles among the bowls. Ladle the hot miso broth over them and place the fried shiitake on top.
Garnish with finely sliced spring onion, a drizzle of sesame oil and a pinch of sesame seeds. Add a soft-boiled egg, halved, and serve immediately.

Asian Quick Vegetarian Soup Comfort food Winter 200 g dried udon noodles 1.2 liters water 1 piece dried kombu (approx. 10 cm) 150 g fresh shiitake mushrooms 3 tbsp white miso paste 2 tbsp soy sauce 1 tbsp gochujang (Korean chili paste) 1 garlic clove 1 tsp freshly grated ginger 1 tsp sesame oil 2 spring onions 1 tsp sesame seeds 2 soft-boiled eggs 1 tbsp neutral oil Large soup pot Frying pan Pot for cooking noodles Grater Garlic press Soup bowls Ladle Small bowl Soup bowls soup-bowls Frying Pan frying-pan Garlic Press garlic-press Soup pan stock-pots Cookinglife Soup Bowls / Bowls Nola Beige ø 14 cm - 6 Pieces Cookinglife Kom Alessi Bowls All-Time ø 16.5 cm - 4 pieces - Guido Venturini - AGV29/3 Alessi ["bowl"] Cookinglife Soup Bowls / Bowls Rhythm & Lines ø 14 cm - 4 Pieces Cookinglife Kom Cosy & Trendy Bowls Baltic Peach ø 14 cm - 6 pieces Cosy & Trendy Kom Creamy tomato and bell pepper soup foodies-romige-tomaten-paprikasoep-2 Vietnamese pho bo (beef noodle soup) foodies-vietnamese-pho-bo-rundvleesnoedelsoep Klassieke miso soep met tofu en zeewier foodies-klassieke-miso-soep-met-tofu-en-zeewier Thom Kha Kai foodies-thom-kha-kai

Recipe

Spicy udon noodle soup with miso and shiitake

Thick udon noodles in a rich miso broth with shiitake, spring onion and a splash of sesame oil. This is the recipe you keep coming back to on cold nights.

Course	Main course
Kitchen	Japanese
Servings	2 people

Preparation time

Preparation time	10 min
Total	30 min

Equipment

Large soup pot
Frying pan
Pot for cooking noodles
Grater
Garlic press
Soup bowls
Ladle
Small bowl

Ingredients

200 g dried udon noodles
1.2 liters water
1 piece dried kombu (approx. 10 cm)
150 g fresh shiitake mushrooms
3 tbsp white miso paste
2 tbsp soy sauce
1 tbsp gochujang (Korean chili paste)
1 garlic clove
1 tsp freshly grated ginger
1 tsp sesame oil
2 spring onions
1 tsp sesame seeds
2 soft-boiled eggs
1 tbsp neutral oil

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

Bring 1.2 liters of water to a boil in a large soup pot over medium heat. Add the dried kombu, lower the heat and let it steep for 10 minutes at about 60°C, just under the boiling point. Remove the kombu before it turns bitter. This is the base of your dashi broth.
Slice the shiitake thinly. Heat the neutral oil in a frying pan over medium-high heat, around 180°C if you use a thermometer. Fry the shiitake for 4 minutes until they are golden at the edges. Set aside.
Ladle 4 tablespoons of the hot broth into a small bowl and dissolve the white miso and the soy sauce in it. This prevents lumps. Stir the miso mixture back into the broth in the pot. Do not boil the soup after this point, because above 70°C the live cultures in miso break down and the flavor flattens.
Add the gochujang, grated ginger and the pressed garlic clove to the broth over low heat. Stir well and taste. If you want more heat, add another half tablespoon of gochujang.
Cook the udon noodles separately in a pot of plenty of boiling water over high heat. Dried udon needs 8 to 10 minutes, fresh udon only 2 to 3 minutes. Check the package. Rinse the noodles afterwards under cold running water to stop the cooking process and prevent sticking.
Divide the udon noodles among the bowls. Ladle the hot miso broth over them and place the fried shiitake on top.
Garnish with finely sliced spring onion, a drizzle of sesame oil and a pinch of sesame seeds. Add a soft-boiled egg, halved, and serve immediately.

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The key to a good miso broth is patience with the kombu and care afterwards. Let the kombu steep gently at low heat, around 60°C, and never bring it to a boil. Above the boiling point the broth becomes bitter and slimy. Always dissolve the miso separately in a little warm broth before adding it to the pot. That gives you a smooth, even flavor without lumps. Gochujang gives a deep, slightly smoky heat that's different from ordinary chili sauce. Start with one tablespoon if you're not keen on spice, then taste and adjust.

You can easily adapt this recipe to what you have at home. Replace shiitake with common mushrooms or oyster mushrooms if those are easier to find. Add strips of roasted tofu for extra protein, or use thin slices of chicken breast and poach them in the broth over low heat for the last 5 minutes. If you'd rather skip eggs, an extra splash of sesame oil also works nicely as a rich finishing touch. You can make the broth a day ahead and store it covered in the fridge. Cook the noodles just before serving, because otherwise they will soak up too much broth and become mushy.

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