Miso Soba Noodle Soup Recipe
This Miso Nikomi Udon (which means cooked miso soup) is delicious, full of flavour and packed with umami from the miso, tamari and mushrooms. Ready in less than 20 minutes this has to be one of my favourite week night comfort foods.
Recipe Breakdown
Clearspring White Miso- I used the Clearspring white miso paste for this recipe as it’s a little sweeter and lighter in colour. Add 1 heaped tbsp to the soup just a few minutes before serving.
Mushrooms- You can use any mushrooms you like however I used a mix of mushrooms such as oyster, shiitake, chestnut and chantarelle for a delicious mix of texture and flavour.
Udon- This is a type of wheat based noodle. It’s thicker than ramen or soba and perfect for soups and broths. You can use any thickness of noodle for this really however I definitely recommend udon.
Tamari- Tamari is just a gluten free soy sauce but carries a slightly different flavour. It adds a delicious kick of umami and works perfectly with mushrooms.
Sesame oil- Using sesame oil to fry the mushrooms adds a delicious nutty flavour and also works better on a high heat.
Cooking Tips
Finely chop 1/2 the ginger then grate in the other 1/2 to the stock
Fry the mushrooms with the garlic, ginger and chilli on a medium-high heat to get a delicious crisp edge, then set aside a good spoonful to place on top of your soup just before serving to keep them lovely and crispy
Add the miso towards the end of the recipe, this helps keep the delicious flavour
Squeeze ver 1/2 lime to get a zingy pop of flavour to accent the miso
Finely grate the carrot to top then blanch in the hot soup for a 1-2 minutes before serving to slightly soften
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Miso Nikomi Udon
Ingredients
- 1 red chilli
- 3 cm piece of ginger
- 1 tbsp sesame oil
- 1 tbsp tamari
- 3 cloves garlic
- 200 g mixed mushrooms
- 120 g udon noodles
- 800 ml boiled water
- 1 heaped tbsp white miso paste
To top:
- Grated carrot
- 1 lime
- 1 tbsp sesame seeds
- 3 spring onions
Instructions
- Start by adding the sesame oil and tamari to a deep pan, place on a medium heat then add the finely chopped ginger and chilli then fry for around 3 minutes
- Fry the garlic off for a further 2 minutes
- Add the mushrooms and fry on a high heat for 6 minutes
- Add the water, noodles and miso paste and heat for a further 3 minutes
- Serve up with grated carrot a squeeze of lime, finely chopped spring onions and a sprinkle of sesame seeds
Notes
If you like this recipe, why not try my peanut tofu ramen.
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