Spicy Miso Udon
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.
Source and licence
"Spicy Miso Udon" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Spicy_Miso_Udon, revision 4610540), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Spicy_Miso_Udon&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4610540
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1–2 cups chicken broth
- 2 oz katsuobushi (the flavor is mild so you can use more)
- 1 package dry udon noodles
- 12 thin slices of sucuk (Turkish sausage)
- 1 chopped green bell pepper or jalapeno pepper
- Sliced onion
- 1 cup shredded cabbage
- Hot paprika powder
- 1–2 tbsp red pepper paste
- 1 handful of bean sprouts
- 1 tbsp miso paste
- ½ tbsp honey or to taste
- Tabasco sauce to taste
- 1 package enoki mushrooms
- 1 can good quality sardines
- 1–2 eggs
- Chopped scallions for garnish
Method
- Bring the chicken broth to a boil. Add the katsuobushi flakes, remove from heat, and let rest for 1 minute.
- Strain out and discard the katsuobushi flakes, and set the broth aside.
- Cook the udon noodles in salted water until al dente. Drain them, rinse with cold water, and set aside.
- In a medium-sized soup pot, stir fry sucuk, green pepper, and onion in olive oil.
- Add cabbage, paprika powder, and red pepper paste. Stir to combine.
- 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.
- Add bean sprouts. Continue to simmer until vegetables reach desired texture.
- 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.
- Add enoki and sardines, and simmer just enough to warm through.
- Crack an egg or two into the broth, and serve when the the yolk is just firm
- Garnish with scallions.