By: Chef Laura Bonicelli
Miso Udon Noodle Bowl is a quick, healthy, satisfying noodle bowl with a rich miso broth. Buy your ingredients at your favorite Farmers Market!
About Miso Udon Noodle Bowl
Miso Udon Noodle Bowl is authentic comfort food. But, unlike mac and cheese, it’s not overly heavy. The base of the soup, as the title suggests, is miso flavored chicken stock. Right there, you have the healing power of chicken stock and all of the health benefits of fermented soy miso. Added to that are ginger, garlic, tamari (more soy), and star anise. It’s unlikely you’d be able to detect the anise as an individual flavor. It adds tremendous depth to the broth and a slight licorice note, which sets the soup apart.
The Miso Udon Noodle Bowl recipe begins with soaking dried shiitake mushrooms, cooking the udon and the eggs. Soaking the mushrooms takes a little time, so it’s good to think ahead on that. Udon noodles can overcook quickly. I like to cook them separately from the soup, adding them in just before serving. I do add them into the broth before serving; alternatively, I leave them separate from the broth, put them in the bowl with the chicken, and spoon the broth and veggies to cover them. This technique works well if you suspect you will have leftovers. You can then store the noodles separately, and they won’t soak up the broth while they are in the refrigerator.
Miso Udon Noodle Bowl, which is essentially a soup, isn’t a soup that simmers for hours on the stove. The mushrooms, garlic, ginger, and star anise are sautéd in sesame oil. Next, you add the miso, vinegar, and tamari. Then, the stock goes in. Bring that up to a boil and down to a simmer, and add the fresh mushrooms, onions, and chard. Finally, let the chard wilt, and you’re ready to serve.
If you like runnier egg yolks, reduce their steeping time by one or two minutes.
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Green Curry with Chicken, Broccoli, and Cauliflower
Step by Step Instructions
Miso Udon Noodle bowl
Ingredients
- 1 1/2 ounces dried shiitake mushrooms
- 6 ounces udon noodles
- 4 eggs
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- 2 teaspoons toasted or dark sesame oil
- 1 tablespoon finely grated ginger root
- 3 cloves garlic -- minced
- 1 tablespoon star anise
- 1 cup fresh oyster mushrooms
- 2 tablespoons rice wine vingar
- 3 tablespoons tamari soy sauce
- 3 tablespoons red or brown miso
- 4 cups chicken stock
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- 1 bunch green onions -- sliced diagonally white and light green parts
- 3 cups chopped chard or spinach
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- 2 cooked chicken breasts -- sliced diagonally into 1/2-inch slices
- 1 bunch fresh cilantro leaves
Instructions
- Bring 2 cups of water to a boil in a small saucepan. Remove from the heat; place the dried mushrooms in the water. Cover and let sit for 1 hour. Drain and set aside.
- Bring a large pot of water to a boil. Add the udon noodles and cook for 8-9 minutes, until al-dente. Drain and set aside.
- While the noodles are cooking, bring 1 quart of water to a boil in a small sauce pan. Turn off the heat and lower in the eggs. Cover the pot for 8 minutes. Remove the eggs from the pan, cool slightly, and carefully peel the eggs. Set aside in a bowl of hot tap water.
- Heat the sesame oil in a medium-sized pot over medium heat. Add the grated ginger, garlic,star anise, and fresh mushrooms. Cook, stirring for 2 to 3 minutes, until fragrant and starting to brown. Add the vinegar, tamari, and miso. Stir, breaking up the miso until you have a smooth sauce. Add in the stock. Bring the mixture to a boil; reduce heat to a simmer.
- Add the soaked mushrooms, the reserved noodles, the onions, and chard to the pan with the stock. Stir until the chard wilts, about 1 minute.
- Divide the chicken among four bowls.
- Using tongs, lift the noodles and vegetables from the stock and divide them among the bowls. Fill each bowl with stock.
- Split each egg and place it on top of each bowl. Sprinkle with cilantro.
Nutrition
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