Miso Udon Noodle Soup

I have always been obsessed with Asian noodle dishes. I have yet to meet a noodle that I don't love!

Recently, I made a trip to my local Asian grocery store and had a field day. If you don't have an Asian grocery store near you, you can probably find all of these ingredients online, at a local farmer's market or in your regular grocery store.


The best part about this dish - you can add anything you want to it! Any protein: sliced chicken, beef, pork, tofu, etc. Any vegetables you have on hand and the broth is so simple. It only takes about 20 minutes to put together. I hope you try this out and enjoy!




Ingredients: (serves 3)

  • 6 cups water

  • 2 cups chicken stock (or veggie, seafood, beef, etc.)

  • 3 tbsp white miso paste

  • 1 tbsp fish sauce

  • 2 tbsp soy sauce

  • 3 cloves of garlic, grated

  • 1 lb package fresh udon noodles

  • 9 oz of protein of choice - I used frozen fish balls (you can use tofu, shrimp, chicken, beef, pork, etc.)

  • 3 heads of baby bok choy

  • 3 scallions, sliced thin on a bias

  • 3 eggs

  • 1 cup bean sprouts

  • chili oil & sesame seeds for garnish (optional)


Method:

  • In a large pot, bring water and stock to a simmer. Try to use a stock that goes with the protein you are using: chicken stock with chicken, vegetable stock with tofu, beef stock with beef or pork, etc. chicken stock is pretty universal though and will work great here.

  • Add the grated garlic, fish sauce, soy sauce and miso paste. Whisk together until the miso paste is dissolved. Let this continue to simmer.

  • In a separate small pot, bring water to a gentle boil and add the three eggs. Soft boil the eggs for 6 minutes, remove and add to a bowl of ice water to shock them (this stops the cooking process).

  • Next, add the bok choy and udon noodles to the miso broth and cook for about 4 minutes.

  • Then, add the cooked protein to heat up in the broth for about 1 minute.

  • To assemble the soup, portion out the broth, noodles, bok choy and protein evenly. Add the bean sprouts and sliced scallion to each bowl. Peal the soft boiled eggs, carefully slice them in half and place them in each bowl. Finally garnish with chili oil and sesame seeds and serve!