Hearty Miso Soup with Udon Noodles and Poached Eggs
Elevate your mealtime with a comforting and nutritious twist on traditional Japanese miso soup. This recipe transforms the classic starter into a satisfying main course, packed with protein and flavor.
The Perfect Combination
Onions, napa cabbage, and dried shiitake mushrooms simmer together in a rich white miso broth, served over thick and chewy udon noodles. For added protein, poach eggs in the simmering broth before serving this easy and healthy soup.
Key Ingredients
- Udon Noodles: Japanese wheat noodles that can be found in gourmet grocery stores or Asian markets. Substitute with soba, whole-wheat linguine, or spaghetti if needed.
- Miso: A Japanese culinary staple made by fermenting rice, barley, or soy. Use white miso for its sweet and mild flavor.
- Togarashi Powder: A spice blend containing chiles, available in ethnic markets or online.
Step-by-Step Instructions
Rehydrate Mushrooms
Place dried shiitake mushrooms in a medium heatproof bowl and cover with boiling water. Let sit for 12 minutes, then drain and set aside.
Prepare Broth
Heat oil in a large saucepan over medium heat. Add sliced onions, ginger, and garlic, cooking until onions are soft. Increase heat to medium-high, then add broth or stock, soy sauce, and rehydrated mushrooms. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
Cook Udon Noodles
Bring a large pot of salted water to a boil. Cook udon noodles according to package directions, then drain and rinse with cold water. Divide among four deep soup or noodle bowls.
Add Cabbage and Miso
Add napa cabbage to the saucepan and simmer until tender. Stir in white miso, seasoning with salt as needed.
Poach Eggs (Optional)
Crack eggs into the simmering mixture and cook until whites are set and yolks are still runny.
Serve and Enjoy
Divide the soup and eggs among the bowls of noodles, being careful not to break the egg yolks. Serve immediately, passing togarashi on the side for sprinkling if desired.
Leave a Reply