Tuesday, April 10, 2012

Miso Udon Noodle Soup - Noodle soup cravings

Miso Udon Noodle Soup
Prep Time: 30 minutes
Cook Time: 6 minutes (soft boiled egg)
Makes 1 or 2 servings

My first trimester cravings included tuna (raw or cooked), all noodle soups, and of course, pickles (the sweet Bicks, the pickled daikon, and kim chi). Is that odd?

Anyways, after spending a ton of money at Noodlemaker and Nomiya, I thought it might be cheaper to buy and make my own noodle soup. I already had miso, kelp, some hondashi fish stock, and anchovy paste for the base. I also always have eggs, and various veggies in the fridge (carrots, broccoli and onions). So cheapest thing to do? Buy packages of udon from Superstore for $0.67 or $0.87, and make my own soup.

Soup stock:
1 tsp of hondashi fish stock (or if you don't like the msg, can omit or substitute 1 tsp anchovy paste ).
1/4 of a full sheet of dried kelp.
1 tbsp miso paste.
1 small stem of broccoli, diced
1/4 small or medium carrot, diced
1/4 small or medium onion, diced

Toppings (add, substract, embellish) and noodles (ditto):
1 package of fresh udon noodles (or substitute ramen, shirataki or vermicelli)
1 broccoli floret
chopped green onion
1/4 carrot (sliced or julienned)
1/4 onion (sliced)
2 inch finger of pickled daikon, sliced (more or less to taste)
1 egg (room temperature)

In a small pot of water, dissolve soup stock or anchovy paste, add kelp and diced veggies, and bring to boil. Reserve your miso until the end (otherwise all the flavour will boil away).

When soup is at a rolling boil, gently add egg and cover.
Boil for 3 minutes, then add fresh udon noodles, and continue boiling for another 3 minutes.
Remove egg and rinse under cold water before peeling.
Add miso paste, and dissolve in soup.

Serve soup and noodles in bowl, and decorate with your veggies and egg.
Add sesame oil, sesame seeds, seaweed, shichimi seasoning or any other random asian toppings you may have to taste.

Enjoy! I sure as heck did!

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