Cookbook:Spicy Miso Udon

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Spicy Miso Udon
CategorySoup recipes
Time45 minutes

Cookbook | Ingredients | Recipes | 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[edit | edit source]

Procedure[edit | edit source]

  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.

Notes, tips, and variations[edit | edit source]

  • 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.