spicy miso udon soup

This miso udon soup is made with a spicy miso broth, sauteed mushrooms, baby bok choy and chewy udon noodles. Top with a soft poached egg for a complete meal!

By the end of winter, I really start to crave big bowls of spicy broth and a lot of vegetables. The allure of fancy dinners and rich desserts has worn off. The holiday glow is long past, but spring isn’t quite here. I search for lighter flavors and simpler meals. And for me, a hit of spice rounds out all the edges and keeps our food interesting.

I make this miso udon soup with traditional kombu, then I toss in non-traditional elements-- like a serrano pepper-- for a little more flavor and fun. Depending on how the week is going, I may add a few extra handfuls of vegetables (I love the crunch of fresh bean sprouts here!) or stir in a big spoonful of chili oil.

The real nugget is the spicy miso broth. It’s delicate yet complex. A little briny, a little sweet, filled with umami. Go with it. The rest of the soup is up to you.

how is miso udon soup made?

This miso udon soup is made with a spicy miso broth, mushrooms, bok choy and chewy udon noodles.

1. The broth starts out with kombu, dried shiitake mushrooms, a serrano pepper and a bit of chicken stock.
2. Once it has steeped, pull out and discard the kombu.
3. Then stir in white miso paste, soy sauce and a splash of mirin for depth of flavor. 
4. Saute fresh shiitake mushrooms and bok choy in toasted sesame oil, then add them to the broth.
5. Divide cooked udon noodles into bowls and top with the broth and vegetables.

what else can I add to this miso udon soup?

• Sauteed snap peas, broccoli or broccolini
• Sauteed kale, swiss chard, spinach or cabbage
• Julienned zucchini or carrots
• Fresh bean sprouts
• Water chestnuts
• Fried firm tofu
• Soft tofu, cubed
• Roast chicken

what is kombu?

Kombu is dried kelp that is used for its briny flavor and rich umami qualities. It’s easy to find these days, thanks to online food stores (and Amazon). It is well worth seeking out to make the most complex tasting udon soup.

In general, kombu is combined with bonito flakes to make a flavorful broth (dashi). I use only kombu dashi in this miso udon soup, but feel free to explore bonito flakes and add some to the mix!

Cooking with kombu is super easy-- just steep it in hot water for about 10 minutes then discard the spent kombu. The resulting broth is clean and light tasting, with a touch of salinity. Don’t let the water simmer, however, which will give a bitter and sour quality to the broth.

what’s the best miso paste for this miso udon soup?

I love to use white miso paste in this udon noodle soup. It is fermented for the least amount of time and has the lightest flavor. The mild nature of white miso adds complexity without overpowering the delicate vegetable broth.

If you want a stronger miso flavor, you can try yellow miso. I would avoid red miso in this vegetable udon soup, however. It is fermented for the longest amount of time and will quickly dominate the other flavors.

more tips on this miso udon soup:

• If you’re worried about grit from your dried mushrooms, you can rehydrate them separately. Place them in a bowl and pour 1 cup of boiling water over top. Let sit 20 minutes, then transfer the softened mushrooms to the broth. Strain the soaking liquid through a coffee filter to remove grit, then add to broth. Just make sure to use 1 less cup of water in the broth. 
• Kombu can impart a lot of flavor surprisingly fast. The flavor is infused even with cold water, so be careful how long you let it sit. Taste the broth as you go and pull it out if you find the flavor is getting too strong.

how to make perfect soft boiled eggs:

1. Bring a pot of water to a boil
2. Carefully add eggs (straight from the fridge is fine!)
3. Simmer gently for 6 ½ minutes
4. Transfer to ice water bath
5. Carefully peel, slice in half, and eat

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