Miso Udon Noodle Soup (Vegetarian)
Serves 2
5 mins prep
10 mins cook
15 mins total
Get ready to savor the heartwarming Miso Udon! This dish combines the rich miso paste with those delightfully chewy udon noodles. It's a perfect comfort food for cold days!
Miso Noodle Soup
Preparation of Ingredients: Remove the stems from the shimeji mushrooms and separate them. Cut the napa cabbage, carrot, green onion, and aburaage (fried tofu) into bite-size pieces.
Make the Soup: In a large pot, add water and kombu dashi powder, and bring it to a boil over medium heat.
Make Soup: Add miso paste, mirin, and soy sauce, and blend them together well.
Add the Ingredients: Add the previously cut ingredients into the soup, cover the pot with a lid, and let them simmer for a few minutes over low heat.
Boil the Udon Noodles: While the ingredients are simmering, add the udon noodles to a separate pot of boiling water and cook them for about two minutes.
Simmer: Transfer the cooked udon noodles into the soup and let them simmer for a few more minutes to soak up the flavors.
Add the Egg: Carefully crack an egg into the pot, then cover it with a lid and let the egg cook for a couple of minutes until it's done to your liking.
Serve: Ladle the udon noodles and soup into a bowl. For an extra kick, you can top it with shichimi togarashi, a Japanese spice.
