Description
This comforting Udon Noodle Soup features tender shiitake mushrooms, vibrant napa cabbage, and protein-packed edamame in a fragrant ginger miso broth. Perfect for chilly days, this soup is easy to prepare and delivers warm, savory flavors with a slight kick from sriracha. A delightful fusion of American and Japanese cuisine, it’s both hearty and nourishing.
Ingredients
Soup Base
- 2 tablespoons peanut oil
- 6 ounces shiitake mushroom caps, cleaned and sliced
- 3 scallions, white and green parts separated and chopped
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 6 cups water
- 2 cups sliced napa cabbage
Noodles and Add-ins
- 26 ounces frozen udon noodles
- 1 cup frozen shelled edamame, thawed
Seasonings and Garnishes
- 2 tablespoons white miso paste
- 3 tablespoons soy sauce, or to taste
- 1 teaspoon sriracha sauce, or to taste
- 1 teaspoon toasted sesame oil
- Toasted sesame seeds, for serving
Instructions
- Heat oil and brown mushrooms: Coat the bottom of a large pot with peanut oil and heat over medium. Add the sliced shiitake mushrooms evenly and cook for about 5 minutes, flipping once, until nicely browned.
- Sauté aromatics: Push mushrooms to one side of the pot and add the white parts of scallions, minced garlic, and grated ginger. Cook for about 1 minute until fragrant.
- Add broth and vegetables: Stir in 6 cups of water and the sliced napa cabbage. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally, until mushrooms are tender and cabbage is wilted.
- Cook noodles: While soup simmers, cook frozen udon noodles according to package instructions. Drain well in a colander when done.
- Dissolve miso paste: Remove soup pot from heat. Ladle a small amount of hot liquid into a bowl, then stir in the white miso paste until fully dissolved to avoid lumps.
- Combine soup components: Pour the miso mixture back into the pot, then add soy sauce, sriracha, and toasted sesame oil. Stir in the cooked noodles and thawed edamame.
- Adjust seasoning and serve: Taste the soup and adjust soy sauce or sriracha as desired. Ladle into bowls and garnish with green parts of scallions and toasted sesame seeds. Serve hot.
Notes
- Frozen udon noodles save time and cook quickly; fresh noodles can be substituted.
- The soup can be customized by adding tofu or other vegetables like carrots or spinach.
- Adjust the sriracha for desired spice level or omit for a milder flavor.
- To keep broth clear, avoid boiling rapidly after adding miso paste as it can affect flavor and texture.
