Print

spicy miso udon soup with vegetables

spicy vegetable 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!

Ingredients

Scale
  • 6 cups water
  • 2 cups low-sodium chicken stock
  • 1 oz kombu (dried kelp)
  • 1 oz dried shiitake mushrooms (can substitute other dried mushrooms)
  • 1 serrano pepper, halved
  • 2 tablespoons soy sauce
  • 1/4 cup white miso
  • 1 tbsp mirin
  • 3/4 tsp kosher salt, plus  more to taste
  • 2 tbsp toasted sesame oil
  • 1 pound fresh shiitake mushrooms, stemmed and sliced
  • 2 cups baby bok choy, stems cut off and leaves washed
  • 8 oz dried udon noodles (or 12 oz fresh/ frozen)
  • 4 soft boiled eggs (optional)
  • sliced scallions, for garnish
  • sliced serrano peppers, for garnish
  • sesame seeds, for garnish

Instructions

  1. Combine water, chicken stock, kombu, dried shiitake (see note), and serrano in a large pot. Heat over medium heat and cook, uncovered, until water just begins to simmer, about 10 minutes. Remove and discard kombu and serrano.
  2. Add soy sauce, miso, mirin and salt and stir to combine. Keep warm, over low heat, until ready to eat (don’t boil).
  3. Heat 1 tbsp sesame oil in a saute pan over medium-high heat. Add mushrooms, season with salt, and cook until browned and crispy, about 10 minutes. Add mushrooms to broth. Heat remaining 1 tbsp sesame oil in the saute pan and cook bok choy until bright green and crisp tender, 6- 8 minutes. Transfer bok choy to broth.
  4. Cook udon noodles according to package instructions. Divide into 4 bowls and top with broth and vegetables. Serve with a soft boiled egg, if desired, and garnish with fresh scallions and sesame seeds.

Notes

Note: if you’re worried about grit from your dried mushrooms, you can rehydrate them separately, strain the liquid and return it to the pot.

Nutrition

Keywords: miso udon soup