A steamy bowl of thick, chewy noodles swirling in a rich, fiery broth is a good idea any time of the year. And especially now, as many Canadians are feeling the deep freeze and #BombCyclone is part of our daily lingo.
Misonikomi udon is a popular specialty in the Nagoya region of central Japan. The thick wheat udon noodles, along with shiitake mushrooms, chicken, egg, bonito and tofu, are typically simmered and stewed in an earthenware bowl of red miso soup. (Picture a personal-sized, black hot pot bubbling with umami and heat.)
In this vegan version, kombu dashi (kelp broth) will season the soup and is a good alternative to bonito (fish) stock. Be sure to use organic red miso paste to produce this savoury, belly-warming soup. Feel free to toss plenty of mushrooms and veggies into the pot. And instead of tofu, try the nutty, textured tempeh which doesn’t crumble like tofu.
Spicy red miso soup with udon noodles (misonikomi udon)
prep time: 10 minutes
cook time: 25-30 minutes
total time: 40 minutes
serves: 1 bowl
1 pack (200 g) of udon
3 cups of water
2 tbsp of organic red miso paste
1 tbsp of kombu dashi
1 tbsp of mirin
2 cups of shiitake mushrooms
spinach, kale or napa cabbage
tempeh, chopped into small cubes
1 tbsp of chili garlic sauce
green onion, sliced, for garnish
red chili flakes
black sesame seeds
optional: eda mame, corn niblets, kimchi, kombu, dumplings
- In a medium pot, boil the water on high and dissolve the miso paste into the water.
- Add the ginger, kombu dashi and mirin.
- Add the tempeh, mushrooms and vegetables.
- Turn the stove down to medium heat. Add the udon.
- Add the chili garlic sauce to your desired spiciness.
- Simmer for 15 to 20 minutes or until the soup becomes chunky as desired.
- Pour into a bowl and garnish with green onion, red chili flakes and black sesame seeds.