I’ll make this brief: Sometimes, nothing but noodles will do. It’s chilly, I’m hungry, and all I want is to slurp up carbs from a bowl. Maybe it’s spaghetti with a simple marinara sauce. Maybe it’s a soup like ramen, where the noodles come first and the broth (and everything else) after.
Or perhaps it’s something in between.
Udon With Shiitakes and Kale in Miso Broth is a comfort of the highest order, but it’s not quite a soup; there’s just enough broth to give you something to sip after you’ve dispatched the noodles.
– – –
Udon With Shiitakes and Kale in Miso Broth
If you use a mild miso (yellow or white), you may want to add another tablespoon to get the same oomph in the broth.
[Adapted from “Veganomicon, 10th Anniversary Edition: The Ultimate Vegan Cookbook,” by Isa Chandra Moskowitz and Terry Hope Romero (De Capo Press, 2017).]
1 x 270g packet dried udon noodles
2 tablespoons vegetable oil
1 medium red onion, halved and then thinly sliced into half moons
300g shiitake mushrooms stemmed and sliced
3 cloves garlic, finely chopped
2 tablespoons finely chopped, peeled fresh ginger root
3 cups water
2 tablespoons mirin
3 tablespoons red miso (see headnote)
1 tablespoon low-sodium soy sauce, or more as needed
4 cups lightly packed chopped kale (from one 8-ounce bunch, stemmed)
Bring a pot of water to boil over medium-high heat. Add the udon noodles and cook according to the package directions, 8 to 10 minutes, until tender. Drain and rinse under cool water.
Meanwhile, heat a large, deep saute pan over medium heat. Add the oil, and once it shimmers add the onion and mushrooms; cook, stirring frequently, until the mushrooms are tender and the onion has softened yet still has a little crunch, 5 to 7 minutes. Stir in the garlic and ginger and cook, stirring, for another minute, until they are tender.
Add the water, mirin, miso and soy sauce, and bring to a gentle boil, then reduce the heat so the liquid is barely bubbling.
Stir in the kale. Use tongs to toss the mixture until the kale has wilted, 2 minutes. Add the cooked udon, tossing and stirring the noodles in the broth for another minute or two.
Taste, and add more soy sauce, as needed.
Serve it hot: Divide the udon and vegetables among serving bowls and spoon some broth over each serving.
Per serving: 310 calories, 12 g protein, 51 g carbohydrates, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 880 mg sodium, 9 g dietary fibre, 8 g sugar