Miso Udon Noodle Soup

You know what’s delicious? Miso Udon Noodle Soup. Yep, bet you didn’t see that one coming!

Oi. That’s not a good opening line, Sam. You are a full-time writer now, you have to do better than that, Sam. But it’s Sunday morning, and it’s snowy, and coffee is delicious, and my brain is not co-operating to make a better, wittier, catchier, more engaging opening line right now, so instead I’m just going to talk to myself in the third person, Sam. Geeze, Sam.

Does anyone else have a case of the February crazies? Because I’m feeling a little cray-cray at the moment. What is it about February that seems to make the world (or maybe just Toronto?) go a little kooky? Lack of vitamin D? In need of those warm summer breezes? Trapped inside for too many hours of the day? Or is it just a lack of soup? (See what I did there)? All wit over here.

Good news friends, in order to remedy my craziness, I made soup. Because soup = all things good and healing.

WARNING: Miso Udon Noodle Soup is slurpy, slurpy business. Slurping is completely unavoidable, so don’t even try. Maybe not the best date night soup, but definitely the best warm you from this inside and make you feel less crazy in Februrary, soup.

Miso udon noodle soup takes under 30 minutes to make, and it’s full of ever-lasting layers of flavour goodness.

Thick and satisfying udon noodles, sautéed chewy shiitake mushrooms, juicy bok choy (one of my most favourite greens), and soft tofu cubes all swimming in a gorgeous miso broth. Yes, sir. I could eat this soup every day!

To make Miso Udon Noodle Soup: Start by chopping up all your veggie and tofu goodness. I used shiitake mushrooms but if you don’t have those, button mushrooms will work just fine.

Add the oil to a large pot over medium-hight heat. When hot add in the mushrooms and sauté for about 5 minutes until they have softened and begin to brown. Remove them from the pot and set aside in a medium bowl.

Return the pot to the heat and now add the bok choy and garlic. If needed, add a splash of water to stop them from sticking. Cook another 5 minutes or so until the bok choy is softened. Remove from the pot and add to the bok choy and garlic to the bowl with the mushrooms.

Now return the pot back to the heat and add the water. Use your spoon to scrape up any bits that were stuck to the bottom. Bring to a boil then reduce to simmer. Whisk in the miso paste, then add the udon noodles. Cook for 1 – 2 minutes until the noodles are loosened.

Add the bok choy, garlic, and mushrooms back into the pot along with the miso soup and heat for another 1 – 2 minutes until everything is heated through.

Divide among bowls and garnish with green onions, sesame seeds, and hot sauce if using.

5.0 from 1 reviews Print Miso Udon Noodle Soup Author: Sam Turnbull • It Doesn't Taste Like Chicken Prep time:  10 mins Cook time:  18 mins Total time:  28 mins Serves: 4   Ingredients 1 Tablespoon Light Oil (such as canola or vegetable) 100g Shiitake Mushrooms (or buttons mushrooms) 8 Heads of Baby Bok Choy, sliced lengthwise into quarters 3 Cloves Garlic, sliced 6 Cups Water ¼ Cup White Miso Paste 2 -200g Packets Udon Noodles ½ Block Soft Tofu, cubed 2 Green Onions, sliced 1 Tablespoon Sesame Seeds Hot Sauce or Sriracha (optional) Instructions Add the oil to a large pot over medium-hight heat. When hot add in the mushrooms and sauté for about 5 minutes until they have softened and begin to brown. Remove them from the pot and set aside in a medium bowl. Return the pot to the heat and now add the bok choy and garlic. If needed, add a splash of water to stop them from sticking. Cook another 5 minutes or so until the bok choy is softened. Remove from the pot and add to the bok choy and garlic to the bowl with the mushrooms. Now return the pot back to the heat and add the water. Use your spoon to scrape up any bits that were stuck to the bottom. Bring to a boil then reduce to simmer. Whisk in the miso paste, then add the udon noodles. Cook for 1 - 2 minutes until the noodles are loosened. Add the bok choy, garlic, and mushrooms back into the pot along with the miso soup and the tofu. Heat for another 1 - 2 minutes until everything is heated through. Divide among bowls and garnish with green onions, sesame seeds, and hot sauce if using. 3.5.3226

Bon Appetegan!

Sam.

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