Miso Udon (or Miso Ramen)
This Miso Udon combines the umami flavors of miso soup with the heartiness of chewy udon noodles to make a complete meal-in-a-bowl.
Servings: 4
Calories: 537kcal
Equipment
- 1-2 Large saucepans or pots
- Smaller saucepan with steamer basket optional, for boiling the eggs
- Fine Mesh Strainer for draining the wakame
Ingredients
- 1 Tablespoon dried wakame seaweed
- 4 cups chicken broth
- 4 cups water
- ⅓ cup miso paste
- 2 ½ teaspoons Hon-Dashi Bonito Soup Stock powder
- 8 ounces tofu (I prefer medium firm for soup, but any will work)
- 2 pounds frozen udon noodles or 16 ounces dried udon noodles or dried ramen noodles
- 1 cup frozen corn kernels thawed (optional)
- 4 large eggs (optional)
- shichimi togarashi to serve (optional)
Instructions
- Sprinkle 1 Tablespoon dried wakame seaweed into a small bowl. Cover it with 2-3 inches of cold water. Set aside.
- Add 4 cups chicken broth, 4 cups water, 1/3 cup miso paste, and 2 1/2 teaspoons Hon-Dashi Bonito Soup Stock powder to a large saucepan. Stir until dissolved and bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer for 15 minutes.
- Meanwhile, prep your toppings. Soft boil the eggs (if using). The easiest way to do this to make for the easiest peeling is to steam them. Set up a pot with a steamer basket. Bring a small amount of water to boil. Once boiling, add the eggs to the steamer and steam for 6 (for soft-boiled) to 12 (for hard-boiled) minutes. Immediately transfer the eggs to ice water and peel when cool enough to handle. Alternatively, you can poach the eggs.
- Cut 8 ounces tofu into small cubes, about 1/2-inch. The wakame should be fully rehydrated by now. Drain it in a small strainer.
- Bring a second pot of water to a boil and cook the udon according to the directions on the package (the frozen udon that I use requires boiling for 1-2 minutes). Drain the noodles and divide evenly between 4 bowls. NOTE: it is possible to simply heat frozen udon noodles right in the pot of hot broth. However, do not attempt this with dried noodles, as they will absorb too much of the liquid and change the consistency of the soup drastically.
- Sprinkle the thawed corn, drained wakame and diced tofu over the noodles, and ladle the broth over the noodles. Top with a boiled egg cut in half (if using) and season with schichimi togarashi if desired.
Nutrition
Calories: 537kcal | Carbohydrates: 79g | Protein: 31g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 191mg | Sodium: 2943mg | Potassium: 246mg | Fiber: 8g | Sugar: 13g | Vitamin A: 398IU | Vitamin C: 2mg | Calcium: 131mg | Iron: 2mg
