UDON NOODLE SOUP RECIPE WITH MISO
Store fresh udon noodles in the refrigerator or in the freezer. If you don't have fresh udon noodles, you can substitute with dry pasta or dried noodles of your choice. The vegetables are up to you - keep the vegetables thinly sliced so that they cook quickly. Sliced zucchini, small broccoli florets, cabbage and even frozen corn/peas are great. I've used shimeji mushrooms, but you can use fresh shitake or just regular white button mushrooms. If you are using a different kind of miso other than shiro miso (white miso) lessen the amount by a couple teaspoons. Shiro miso is the least salty and intense of all miso.
Provided by Jaden
Categories Main Course
Time 15m
Number Of Ingredients 7
Steps:
- Cook the udon noodles according to the package directions, drain and set aside.
- In the meantime, in a medium pot, bring the stock to a boil. Lower the heat to medium and add the carrots and cook until the carrots are crisp-tender, 1 to 2 minutes. Add the mushrooms and snow peas and cook until slightly tender but still bright green, about 1 minute.
- In a medium bowl, add the miso paste. Add a ladleful of hot broth. Whisk until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. Do not boil the soup with the miso, as the miso will become gritty. Stir in the noodles and the green onions.
Nutrition Facts : Calories 346 kcal, Carbohydrate 67 g, Protein 15 g, Fat 2 g, Sodium 2761 mg, Fiber 6 g, Sugar 13 g, ServingSize 1 serving
SAUCY MISO MUSHROOMS WITH UDON NOODLES
Portobello mushrooms take centre stage in this satisfying Japanese-style vegetarian supper - swap for salmon fillets if you prefer
Provided by Cassie Best
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. In a bowl, whisk the miso paste, mirin, soy sauce, garlic and half the sesame oil until smooth and combined. Line a baking tray with a large sheet of foil, place the mushrooms in the middle and scrunch up the sides to almost encase the mushrooms. Pour over the miso mix, turning the mushrooms to ensure they are well coated. Scrunch the packet of foil closed and bake for 30 mins.
- About 5 mins before the mushrooms are ready, heat the remaining oil in a wok, stir-fry the noodles until hot through then divide between 4 bowls. Top each bowl with 1 or 2 mushrooms and pour over the sauce from the foil. Scatter with sesame seeds and spring onions.
Nutrition Facts : Calories 262 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 3.4 milligram of sodium
MUSHROOM UDON NOODLE BOWL
Topping the list of the most satisfying meals, a big steaming bowl of noodles in broth nurtures body and soul. Though many noodle soups rely on long-simmered meat stock, this vegetarian broth is quickly prepared and very flavorful. The recipe calls for thick chewy udon noodles, but use another type of noodle, if you wish.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Make the broth: In a large pot, bring 8 cups water to a boil over high heat. Add scallion, dried mushrooms, seaweed (if using), ginger, garlic, fresh mushroom trimmings and salt. Reduce heat to a gentle simmer and cook for 20 minutes. Strain and set aside.
- Meanwhile, in a separate pot, cook udon noodles until al dente, then drain, rinse well with cold water, and keep at room temperature.
- In a soup pot, melt butter over medium-high heat and swirl to coat the bottom of the pot. Add leeks and sliced shiitake and cook, stirring, until softened, about 2 to 3 minutes. Add ginger, garlic, mirin, sesame oil and soy sauce and cook for 1 minute. Turn heat to high, add reserved broth and bring to a simmer.
- Add bok choy and reserved noodles and cook for 1 to 2 minutes, until greens are cooked and noodles are heated through. Gently stir in miso and tofu. Turn off heat.
- Using tongs, divide noodles among 4 to 6 bowls. Ladle hot soup over noodles. Sprinkle with scallions and serve. Pass togarashi or crushed red pepper at the table.
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 4 grams, Carbohydrate 81 grams, Fat 9 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 1171 milligrams, Sugar 6 grams, TransFat 0 grams
EASY SPICY MISO NOODLES
These Spicy Miso Noodles coated in a rich and fragrant miso-based sauce. They pack a a spicy kick from the homemade chili garlic sauce and if you'd love more spice, you can always add more chili sauce! I mixed these noodles together with some thinly sliced cucumber for that extra crunch and freshness that greatly compliments the richness of the sauce. Also added in some fresh cilantro and some sautéed shiitake mushrooms.
Provided by Jeeca
Categories Main Course
Time 15m
Number Of Ingredients 16
Steps:
- In a large bowl, mix together all the ingredients for the sauce until smooth and well-incorporated. Taste the sauce and feel free to adjust to your taste. You can also add in more of the vinegar, soy, or chili garlic sauce later on after mixing in the noodles.
- Heat a small pot with water over high heat. Once boiling, add in the dry noodles. Cook according to package instructions or until chewy or al dente. If blanching some vegetables, you can cook them before the noodles and then just set them aside.
- Remove the noodles from the water and then immediately transfer to the large bowl with the sauce. Mix the noodles with the sauce until these are well coated.
- Taste the noodles and feel free to season with more vinegar, soy, or chili garlic sauce, if you'd like.
- Add in the cucumber, cilantro, and sautéed mushrooms (if using), and other vegetables (if using).
- Mix everything together and enjoy! If you'd like to loosen the noodles a bit, you can add 1 to 2 tbsp of the water from the pot to thin out the sauce of the noodles.
Nutrition Facts : ServingSize 1 serving, Calories 324 kcal, Carbohydrate 46 g, Protein 12 g, Fat 8 g, SaturatedFat 1 g, Sodium 1375 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 3 g
COLD UDON NOODLES WITH SESAME MISO SAUCE
A recipe for Cold Udon Noodles with Sesame Miso Sauce from the cookbook, Japanese Food Made Easy! Cooled thick udon noodles are dipped into a refreshing sesame miso sauce for an easy and light meal.
Provided by Tara
Categories Main
Time 15m
Number Of Ingredients 7
Steps:
- Gently toast the sesame seeds in a small frying pan over low heat, shaking the pan from time to time to prevent burning.
- As soon as you hear the sesame seeds popping, take the pan off the heat and leave them to cool down.
- Transfer the sesame seeds to a suribachi or mortar and coarsely grind them.
- Mix the sugar, miso, tahini, soy sauce, dashi and ground sesame seeds in a bowl, stirring until the sugar has dissolved.
- Cook the udon noodles according to the packet instructions, then drain and rinse under cold running water until cool.
- Divide the noodles among four plates. Serve the dipping sauce in small individual bowls and dip the noodles into sauce as you eat them.
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- In a large skillet over medium high heat, warm 1 tablespoon vegetable oil. Add half of the mushrooms and cook until nicely browned, about 4 – 5 minutes. Transfer to a medium bowl. In the same skillet, add another tablespoon oil. Cook the rest of the mushrooms until nicely browned. Transfer to the bowl with the other mushrooms.
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- Cook the Udon Noodles. You will need a standard pot for cooking some noodles, udon noodles cook just like other noodles. Boil water with a little salt, then add noodles for 10-12 minutes or until desired texture.
- Mix Miso Sauce. While your Udon noodles are boiling away, mix the miso sauce in a small mixing bowl. First, a word about miso. You will most likely have to visit a specialty or Asian market to find this.
- Clean Spinach and Slice Onions. If the spinach is not pre-washed, do so now. Slice the onions and set them aside. Since we're saving the planet with this meal, put any onion and spinach waste in your compost.
- Drain the Noodles. The noodles should be done by this point. Use a strainer, such as shown in the photos or a colander to drain the water. Be careful not to let too many delicious noodles fall down the drain during this step.
- Caramelize Onions. We will caramelize the onions in the pan where we will cook the rest of the dish. For this we will need the following: a 3qt frying or sauce pan.
- Add Garlic, Ginger and Sauce. Make sure that the following are ready. 2 cloves of chopped garlic. 2 tbsp of ginger. mixed miso sauce. As soon as the onions are caramelized, add the garlic and ginger and stir well.
- Add Spinach and Udon Noodles. Add the spinach to the pan, mix it a little and then add the noodles. Mix them well. How wilted the spinach becomes depends on how long you leave it on the heat, if you'd prefer your spinach less wilted, do this step quickly.
- Add Lemon Juice and Sesame Seeds. Add 1 tbsp of lemon juice and 1 tsp of black sesame seeds to the pan and mix well. You might want to turn off the heat at this point, we don't want the sauce to get too thick.
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