Ginger Miso Udon

By Leslie Blythe Japanese, Soup, Vegetarian Boiling, Sautéing, Simmering

December 2, 2018

I was shopping at Trader Joe's recently and this Miso Ginger Broth caught my attention. I thought I would make Ginger Miso Udon with it. If you can't find this broth, I have included a recipe to make it from scratch. You can add any number of things to this soup like tofu, chicken, pork, bok choy, etc.

Prep: 15 mins
Cook: 10 mins
Yields: 4 Servings

Ingredients

1½ tablespoons olive oil

2 tablespoons ginger, minced

3 cloves garlic, minced

2½ tablespoons white/yellow miso paste

1 teaspoon ground coriander

4 cups vegetable or chicken broth

salt to taste

8 ounces dry udon noodles

handful of baby spinach

8 ounces shiitake mushrooms, sliced

Garnish

scallions, sliced on a diagonal

1 medium carrot, peeled and julienned

1 2-inch piece kombu (dried kelp)

hard or soft boiled egg, cut in half

Directions

1In a pot, add 1½ tablespoons of olive oil and heat the pot over medium heat. Add the ginger and garlic and cook for about 30 seconds. Add the miso paste and stir the paste constantly until the paste is no longer lumpy. A few tiny lumps is okay.

2Add the coriander and vegetable broth, cover the pot, increase the heat to medium-high, and bring the broth to boil. Reduce the heat to low and let the broth simmer as you finish cooking the other ingredients.

3Fill a large saucepan with water and bring it to boil. Add the dried noodles to the boiling water and cook according to package instructions. Once the noodles are cooked, drain the noodles and add them to the broth.

4Taste the broth and add more salt, to taste. Raise the heat to medium-high and bring the broth to boil again. Add the spinach, shiitakes and cook it for about 2 minutes

5Divide the noodles into bowls and ladle broth over the noodles. Top with the scallions, carrots, Kombu and the egg. Serve immediately.

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