Spicy Miso Udon Noodle Soup
Author Regan Baroni
Ingredients
For the broth:
- Fresh ginger peeled and thinly sliced, about 8-12 slices
- 5-7 dried Porcini mushrooms
- 8 cups water
- 2 Miso-Cup packets (6 ounces each)
- Juice of 1 lime
- 2 teaspoons Tamari
- 2 teaspoons sesame oil
- 1-2 cups baby spinach leaves
For the tofu:
- 1-2 cups tofu, cut into cubes
- 2 tablespoons Tamari
- 2 tablespoons sesame oil
- 1 teaspoon Sriracha
For the mushrooms:
- 7-10 individual shiitake mushrooms, stems trimmed
- 2 tablespoons sesame oil
- 1 teaspoon Tamari
For the noodles:
- 1-2 packages Fortune Udon Noodles
For the garnishes:
- 3-4 scallions thinly sliced on the diagonal
- Several sprigs cilantro, roughly chopped
- Sesame seeds
Instructions
For the broth:
- In a large soup pot or dutch oven, add the ginger, dried Porcini mushrooms and 8 cups of water.
- Bring to a boil and then turn heat down to simmer for about 30 minutes.
- Strain the broth through a cheese cloth to remove the ginger slices and dried mushrooms.
- Add the miso packets, lime juice, Tamari and sesame oil and stir to combine.
- Taste for flavor and adjust as needed.
- Add the baby spinach leaves and stir until soft and wilted.
- Allow broth to stay warm on low while you prepare the other additions.
For the tofu:
- Preheat oven to 400 degrees F.
- In a medium-sized bowl, mix the tofu, tamari, sesame oil and Sriracha until well combined.
- Place tofu on a baking sheet and roast in the oven for about 15-20 minutes.
- Remove from oven and allow to cool on the baking sheet.
For the mushrooms:
- Preheat oven to 400 degrees F.
- In a small bowl, mix the mushrooms with tamari and sesame oil.
- Place on a baking sheet and roast for about 10-15 minutes.
- Remove from oven and allow to cool on the baking sheet.
For the Udon noodles:
- Bring a pot of water to a boil.
- Place 1 or 2 packages of noodles into the boiling water.
- Boil the noodles according to instructions (2-3 minutes).
- Drain the noodles and add to a bowl.
- Mix a drop or two of olive oil with the noodles to prevent them from sticking.
For serving:
- Divide the noodles among serving bowls.
- Add the tofu, shiitake mushrooms and broth.
- Garnish with cilantro, scallions and sesame seeds.
Recipe by Regan Baroni at