Miso Udon Noodle bowl
Rich, umami-deep broth perfumed with star anise and toasted sesame oil cradles chewy udon noodles and silky mushrooms. The marriage of earthy shiitake and delicate oyster mushrooms creates layers of flavor that make this my go-to comfort bowl when the weather turns cold.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4 servings
Ingredients
- 1 1/2 ouncesdried shiitake mushrooms
- 6 ouncesudon noodles
- 4 eggs
- 2 teaspoonstoasted or dark sesame oil
- 1 tablespoonfinely grated ginger root
- 3 clovesgarlic -- minced
- 1 tablespoonstar anise
- 1 cupfresh oyster mushrooms
- 2 tablespoonsrice wine vinegar
- 3 tablespoonstamari soy sauce
- 3 tablespoonsred or brown miso
- 4 cupschicken stock
- 1 bunch green onions -- sliced diagonally (white and light green parts)
- 3 cupschopped chard or spinach
- 2 cooked chicken breasts -- sliced diagonally into 1/2-inch slices
- 1 bunch fresh cilantro leaves
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
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 . Drain and set aside.
- 2
Bring a large pot of water to a boil. Add the udon noodles and cook for , until al-dente. Drain and set aside.
- 3
While the noodles are cooking, bring 1 quart of water to a boil in a small saucepan. Turn off the heat and lower in the eggs. Cover the pot for . Remove the eggs from the pan, cool slightly, and carefully peel the eggs. Set aside in a bowl of hot tap water.
- 4
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 , 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.
- 5
Add the soaked mushrooms, the reserved noodles, the onions, and chard to the pan with the stock. Stir until the chard wilts, about .
- 6
Divide the chicken among four bowls.
- 7
Using tongs, lift the noodles and vegetables from the stock and divide them among the bowls. Fill each bowl with stock.
- 8
Split each egg and place it on top of each bowl. Sprinkle with cilantro.