Miso udon egg drop soup

Name: Miso udon egg drop soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Asian, Japanese
Ingredients: 700 grams bok choy; 200 grams ready to use udon noodles; 1 tbs sunflower seed oil; 2 tbs miso paste; 2 tbs soy sauce; 1 tbs mirin; 1 tsp grated ginger; 1/2 tbs turmeric; 500 ml chicken bone broth; 500 ml water; 1 tbs dashi powder; 4 carrots sliced with mandoline slicer; 2 springs scallion chopped and divide the greens and whites; 100 ml coconut milk; 1/2 tbs sunflower seed oil; 4 cloves garlic grated; 150 grams shitake mushrooms sliced; 150 gram Chestnut mushrooms; 1/2 tbs soy sauce; 1 tsp mirin; 4 eggs; 3 tbs corn starch; sesame seeds

10 steps

Prep:30minCook:30min

Indulge in a comforting bowl of homemade miso udon noodle soup, a delightful fusion of Japanese flavors with a unique twist. This recipe brings together tender udon noodles, vibrant vegetables, and a rich miso-infused broth, enhanced by the aromatic goodness of ginger and the subtle sweetness of coconut milk. Topped with savory teriyaki-glazed mushrooms and delicate bok choy, each spoonful offers a symphony of textures and tastes that will warm your soul on any chilly day. Embark on a culinary journey with this tantalizing dish that combines tradition with creativity, promising a satisfying and nourishing experience with every bite.

Updated at: Fri, 22 Mar 2024 19:18:06 GMT

Ingredients

4 servings

700 gramsbok choy

200 gramsudon noodles

ready to use

Instructions

Step 1

Blanch the bok choy in boiling water with some salt for two minutes. Remove and set aside. Cook the udon noodles in the same water for 2 to 3 minutes. Remove, rinse with cold water, and set aside.

Step 2

For the broth, heat oil in a pot over medium heat. Add minced ginger and miso paste, stirring well.

Step 3

Stir in soy sauce, mirin, and turmeric powder. Mix until well combined.

Step 4

Pour in chicken broth, water, and coconut milk. Add dashi powder if using. Stir well to dissolve the miso paste. Taste and adjust seasoning if needed.

Step 5

Bring the broth to a boil. Add sliced carrots and the white part of the scallions. Cook for about 10 minutes.

Step 6

Meanwhile, prepare the teriyaki mushrooms. Heat oil in a sauté pan over high heat. Add sliced mushrooms and minced garlic. Sauté until mushrooms release their water and it evaporates. Add soy sauce and mirin to the mushrooms. Toss to combine and let it boil down until it forms a glaze, about 5 minutes. Set aside.

Step 7

In a small bowl, mix cornstarch and water to make a slurry. Gradually add the slurry to the boiling broth while stirring continuously to avoid clumps.

Step 8

Slowly drizzle beaten eggs into the soup while stirring in a circular motion to create egg swirls. Adjust the speed to control the size of the egg flowers.

Step 9

Divide the cooked udon noodles into serving bowls. Ladle the hot soup over the noodles. Add blanched bok choy and teriyaki mushrooms.

Step 10

Garnish with sesame seeds, and the green parts of the scallions, and drizzle some sesame oil.