Miso Mushroom Udon Soup

Ingredients

• 200g (7 oz) udon noodles 200g (7 oz) udon noodles
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tablespoons miso paste 2 tablespoons miso paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 200g (7 oz) mushrooms (shiitake, cremini, or your choice), sliced 200g (7 oz) mushrooms (shiitake, cremini, or your choice), sliced
• 2 green onions, chopped 2 green onions, chopped
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon chili flakes (optional) 1 teaspoon chili flakes (optional)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 10g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Cook the udon noodles according to the package instructions. Drain and set aside.
2. 2.
   In a large pot, heat the sesame oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
3. 3.
   Add the mushrooms and cook until they start to soften.
4. 4.
   In a small bowl, whisk together the miso paste, soy sauce, and rice vinegar with a little bit of vegetable broth to create a smooth paste.
5. 5.
   Add the miso paste mixture to the pot and stir well to combine.
6. 6.
   Pour in the remaining vegetable broth and bring to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.
7. 7.
   Season with salt, pepper, and chili flakes (if desired).
8. 8.
   Divide the cooked udon noodles into serving bowls and ladle the hot soup over them.
9. 9.
   Garnish with chopped green onions.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing. If using shiitake mushrooms, remove the tough stems before slicing.
• Udon noodles — Cook the udon noodles just until they are al dente to maintain their chewy texture.

Tips & Tricks

• For a heartier soup, add tofu or cooked chicken slices.
• Adjust the amount of miso paste and soy sauce according to your taste preference.
• Feel free to add other vegetables like bok choy or spinach for added nutrition.
• If you prefer a spicier soup, increase the amount of chili flakes or add a drizzle of sriracha sauce.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Serving advice

Serve the Miso Mushroom Udon Soup hot in individual bowls. It pairs well with a side of steamed rice or a fresh green salad.

Presentation advice

Garnish the soup with a sprinkle of sesame seeds and a drizzle of sesame oil for an attractive presentation. Serve with chopsticks and a soup spoon for an authentic Japanese dining experience.