Miso Udon Noodle Soup

I could never stick to one particular cuisine, and on my blog you can find recipes from all over the world. l'm always open to new ideas when it comes to cooking, and always willing to try different dishes. I know some people find it difficult to try new food they are not used to, and even when they go on holiday abroad.

There is only a certain foods I could never ever try, and that is either too gross, or just too weird for my taste buds. Although that changes sometimes. I was only literally disgusted by the look of prawns/shrimps, and I just love them now. I guess one's taste does change.

The miso udon noodle soup has become one of my favourite now, not just because it is so delicious, but also because it's perfect for those days when you need to come up with a quick dish without compromising on taste.

Ingredients needed to make miso udon noodle soup

• udon noodles - fresh ones are thick, although in some supermarkets you can also find dried ones that are lot thinner
• fresh shiitake mushrooms - or dried ones that need hydrating
• spring onion - for colour and taste
• garlic cloves - garlic works wonderfully well here
• ginger paste - or fresh ginger chopped finely
• vegetable oil - for frying
• water- for the broth
• red miso paste - you can find it in any Asian shop, but also large supermarkets
• dried seaweed - for more flavour

Easy swaps

Most recipes would call for dried shiitake mushrooms, which again should be found in the International aisle of any supermarket, or local Asian stores. But if you happen to find fresh ones, do go for it.

They have a delicate texture and flavour, and really make this soup flavourful and delicious. But if you really can't find them, feel free to use any other type of mushrooms. The dried shiitake mushrooms must be soaked in advance, so be mindful of that.

If you don't have any udon noodles, then you can use any other noodles of your choice and cook them according to the packet instruction.

Step-by-step photos and instructions

The miso broth is super easy to make, and can be a base for many Asian style soups.

• First, start by chopping the green onion
• Peel and chop the garlic, then slice the mushrooms.
• Heat up the oil in a pan, add the onion, garlic and ginger, and sautee for about 20-30 seconds until fragrant.
• Add the mushrooms and water, and leave to cook until the mushrooms are tender.
• Now, you can add the miso paste and seaweed, and stir well.

And that's the lovely broth. If you want it extra tasty, add some soy sauce, or fish sauce to it. Add the cooked udon noodles, and that's your soup ready.

What else can you add to the soup?

You can add any vegetables to it, bamboo shoots, carrots, cabbage, or tofu, salmon, or any other smoked meat. Seafood is another great option, just make sure to cook them for about 5 minutes before adding the noodles. It might not be a pure authentic Japanese recipe, but it's so super yummy, you have to give it a go.