Miso Udon Noodle bowl
Asian

Miso Udon Noodle bowl

My Miso Udon Noodle Bowl is a quick, healthy, satisfying noodle bowl with a rich miso broth.

By Chef Laura Bonicelli

misonoodlessoupudon

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)

Calories354
Total Fat13g
Cholesterol243mg
Sodium1771mg
Total Carbohydrates17g
Dietary Fiber2g
Sugars5g
Protein40g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

  1. 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. 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. 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. 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. 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. 6

    Divide the chicken among four bowls.

  7. 7

    Using tongs, lift the noodles and vegetables from the stock and divide them among the bowls. Fill each bowl with stock.

  8. 8

    Split each egg and place it on top of each bowl. Sprinkle with cilantro.