Miso Soup with Napa Cabbage and Udon

Name: Miso Soup with Napa Cabbage and Udon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Japanese, Asian
Ingredients: 14 grams cup sliced dried shiitake mushrooms (about; 4 larges eggs (optional); 1 Tbsp peeled and finely chopped fresh ginger (from about a 2-inch piece); 2 mediums garlic cloves, finely chopped; 4 servings Kosher salt; 1 liters low-sodium vegetable or chicken broth or stock; 2 Tbsps soy sauce; 340 grams package udon noodles; 1 Tbsp vegetable oil; 473 milliliters boiling water; 118 milliliters white miso; 1 mediums yellow onion, thinly sliced

You can never have too many main course recipes, so give Miso Soup with Napa Cabbage and Udon a try. This dairy free and vegetarian recipe serves 4. One portion of this dish contains approximately 32g of protein, 14g of fat, and a total of 547 calories. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up shiitake mushrooms, eggs, kosher salt, and a few other things to make it today. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. This recipe is typical of Japanese cuisine. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Place the mushrooms in a medium heatproof bowl and add the boiling water.

Ingredients you will need

Mushrooms

Water

Equipment you will use

Bowl

Let sit until the mushrooms have softened, about 12 minutes.Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, heat the oil in a large saucepan over medium heat until shimmering.

Ingredients you will need

Mushrooms

Water

Cooking Oil

Equipment you will use

Sauce Pan

Pot

Add the onion, ginger, and garlic and cook, stirring occasionally, until the onions have softened, about 5 minutes.Increase the heat to medium high.

Ingredients you will need

Garlic

Ginger

Onion

Add the broth or stock and soy sauce and stir to combine. Using a slotted spoon, remove the mushrooms from their liquid and add them to the saucepan.Measure 1 cup of the mushroom liquid, being careful not to include any sediment from the bottom of the bowl, and add it to the saucepan. Bring to a boil. (Discard the remaining mushroom liquid.)Reduce the heat to low and simmer until the mushrooms are tender, about 15 minutes. Meanwhile, add the udon to the pot of boiling water and cook according to the package directions.

Ingredients you will need

Mushrooms

Soy Sauce

Stock

Water

Equipment you will use

Slotted Spoon

Sauce Pan

Bowl

Pot

Drain in a colander and, while stirring, rinse the noodles with cold water until they’re cooled and no longer sticky. Divide all of the udon among 4 deep soup or noodle bowls; set aside.When the mushrooms are ready, add the cabbage to the pan, stir to combine, and simmer until the cabbage is tender, about 5 minutes.

Ingredients you will need

Mushrooms

Cabbage

Pasta

Water

Soup

Equipment you will use

Colander

Bowl

Frying Pan

Add the miso and stir to combine. Taste and season with salt as needed. Crack the eggs, if using, into the simmering mixture and cook until the whites are set and the yolks are still runny, about 2 to 3 minutes. Divide the soup and eggs among the bowls of noodles, being careful not to break the egg yolks.

Ingredients you will need

Egg Yolk