why make this recipe
Creamy Miso Udon Soup is a delightful and comforting dish that’s perfect for any time of the year. With its rich flavors and creamy texture, this soup warms you up and fills you up. It combines hearty udon noodles, tender beef brisket, and umami-rich miso for a satisfying meal. Plus, it’s easy to make, so you can enjoy a delicious bowl of goodness at home.
how to make Creamy Miso Udon Soup
Ingredients:
- Udon noodles
- Miso paste
- Mushrooms
- Beef brisket
- Eggs
- Broth
- Green onions
- Soy sauce
- Sesame oil
Directions:
- Cook the udon noodles according to package instructions and set aside.
- In a pot, heat some sesame oil and add sliced mushrooms. Sauté until tender.
- Add miso paste and broth to the pot, stirring to combine.
- Bring the broth to a simmer and add the beef brisket. Cook until the beef is tender.
- Poach the eggs in a separate pot.
- To serve, place the cooked udon noodles in bowls, add the broth mixture with mushrooms and beef, and top with a poached egg. Garnish with chopped green onions.
how to serve Creamy Miso Udon Soup
Serve the Creamy Miso Udon Soup hot in deep bowls. You can add extra green onions on top for garnish. Some people like to include a sprinkle of chili flakes for a bit of heat. This soup pairs well with some crusty bread or a simple salad for a complete meal.
how to store Creamy Miso Udon Soup
If you have leftovers, let the soup cool down before storing. Place it in an airtight container and store it in the fridge. It will stay fresh for about three days. When reheating, add a bit of water or broth if the soup has thickened too much.
tips to make Creamy Miso Udon Soup
- Use fresh, high-quality ingredients for the best flavor.
- Feel free to customize the vegetables in the soup based on what you have at home.
- Make sure to not overcook the beef brisket; it should be tender but not falling apart.
variation
You can make this dish vegetarian by swapping out the beef brisket for tofu or more vegetables. For a spicier kick, add some chili paste or fresh chili slices to the broth.
FAQs
Q: Can I use another type of noodle?
A: Yes, you can use any noodle you prefer, but udon noodles provide a nice chewy texture that works well in this soup.
Q: What if I can’t find miso paste?
A: If you can’t find miso paste, tahini or a mix of soy sauce and a little peanut butter can give you a similar flavor profile.
Q: How can I make this a low-carb meal?
A: You can replace udon noodles with zucchini noodles or shirataki noodles for a low-carb option.
Creamy Miso Udon Soup
Ingredients
Noodles and Broth
- 200 g Udon noodles Cook according to package instructions
- 4 cups Broth Use chicken or vegetable broth
Main Ingredients
- 2 tbsp Miso paste Adjust based on taste preference
- 300 g Beef brisket Cook until tender
- 100 g Mushrooms Sliced
- 2 large Eggs For poaching
- 2 tbsp Soy sauce For added flavor
- 1 tbsp Sesame oil For sautéing
- 2 stalks Green onions Chopped, for garnish
Instructions
Preparation
- Cook the udon noodles according to package instructions and set aside.
- In a pot, heat the sesame oil and add sliced mushrooms. Sauté until tender.
- Add miso paste and broth to the pot, stirring to combine.
- Bring the broth to a simmer and add the beef brisket. Cook until the beef is tender.
- Poach the eggs in a separate pot.
Serving
- To serve, place the cooked udon noodles in bowls, add the broth mixture with mushrooms and beef, and top with a poached egg.
- Garnish with chopped green onions.