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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.
Ingredients
- chicken broth1–2 cup
- katsuobushi, the flavor is mild so you can use more2 oz
- udon noodles, dry1 package
- sucuk, Turkish sausage12 slice
- green bell pepper or jalapeno pepper, chopped; or jalapeno pepper1
- onion, sliced
- cabbage, shredded1 cup
- hot paprika powder, hot
- red pepper paste1–2 tbsp
- bean sprouts1 handful
- miso paste1 tbsp
- honey, or to taste1/2 tbsp
- tabasco sauce, to taste
- enoki mushrooms1 package
- sardines, good quality; canned1 can
- egg1–2
- scallions, chopped; for garnish
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 11 steps
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.
