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–+ servings
Miso Udon Bowl

Miso Udon Noodle bowl

© Chef Laura Bonicelli
My Miso Udon Noodle Bowl is a quick, healthy, satisfying noodle bowl with a rich miso broth.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Lunch, Main Dish - Poultry, MM-Blue
Cuisine Asian
Servings 4
Calories 354 kcal

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 vinegar
  • 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 saucepan. 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

Calories: 354kcalCarbohydrates: 17gProtein: 40gFat: 13gSaturated Fat: 3gTrans Fat: 1gCholesterol: 243mgSodium: 1771mgPotassium: 947mgFiber: 2gSugar: 5gVitamin A: 312IUVitamin C: 3mgCalcium: 77mgIron: 4mg
Keyword miso, noodles, soup, udon
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