Miso my Udon
November 22, 2005
If you aren't feeling well, what better remedy than a hot bowl of soup? If you are a vegetarian, this recipe is a great alternative to that salty bowl of chicken soup you ate as a kid. Miso is a fermented paste of rice and soybeans. You can buy this paste at an Asian grocery or natural food store. The colors of miso range from white (a light yellow really) to brown and red. I prefer the white miso because of the strong flavor and smooth texture it has compared to brown or red miso.
Udon noodles can be purchased dry or frozen. I used frozen udon noodles I found at a local grocer. Udon is made from rice flour, eggs, water, and salt. If you are vegan, double check the ingredients or use soba noodles as a substitute.
You will need: Miso paste, 1/2 c of bamboo shoots, finely chopped green onions (4 sprigs); tofu (optional); udon noodles, 6 chopped chitake mushrooms. Makes two very large bowls worth.
Step One: Rinse the udon noodles if frozen. Place them in a pot of boiling water and babysit this closely because most noodles are coated with corn starch and can make the boiling water thick. Remove the noodles once soft, drain and rinse under cold water.
Step Two: Bring 4 1/2 cups of water to a boil. Add the chitake mushrooms and cook for 2 minutes.
Step Three: In large bowls (2) place the bamboo, green onion, and 2 tblsp of miso paste (or more depending on how much flavor you like). If adding tofu, put it in the bowls now. Divide up the noodles between the two bowls.
Step Four: Ladle in piping hot water and chitake mushrooms.
Serve with a bit of dried seaweed on top for flavor.
Labels: soup
