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Miso Udon

Since being potentially pregnant, I’ve begun to lack the energy to cook meals that take me more than 15 minutes to complete. Anyway, I hope you like this simple to make miso udon noodle soup.

Miso Udon Noodle Soup

Source: Lo Huynh (2 servings)


1 quart homemade Asian chicken stock
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon mirin
1 tablespoon white miso

2 8.8 ounces frozen udon noodles
4 pieces seasoned fried bean curd
2 ounces white kamaboko {steamed fish cake}, cut into 1/4″ half moons
4 ounces enoki mushrooms, ends trimmed off and rinsed
1 each baby bok choy, end trimmed and washed

1 stalk scallions, chopped
1 teaspoon roasted white sesame seeds
1 each large egg, hard boiled and cut in half

1. In a pot, add the chicken stock, soy sauce, sesame oil, and mirin. Bring to a boil.
2. Add the fish cake, bean curd, enoki mushrooms, bok choy, and frozen udon noodles. Cook for about a minute or two or until the udon noodles are separated and hot. Remove the noodles from the broth so it doesn’t overcook and divide into two bowls.
3. Add the miso to the broth. Once the broth is on the verge of boiling again, turn off heat.
4. Pour the soup over the cooked udon noodles and garnish with the hard boiled egg, scallions, and a sprinkling of sesame seeds.