Sunday, March 27, 2011

Udon Miso soup

Made this yesterday and it turned out great. Instead of the traditional dashi with bonito flakes I made a vegetarian broth. The recipe for the broth is from here.

Vegan Dashi (Soup Stock)

4 cups cold water
5 inch piece kombu (kelp, find in Asian market)
3 whole shiitake mushroom
pinch dried wakame (kelp, similar to kombu)
2 tablespoon sake
2 tablespoon mirin (sweet rice wine) - Used sake with 1/2-1 tsp sugar
1/2 teaspoon sugar
2 1/2 tablespoon shoyu (Japanese soy sauce) - Used dark mushroom soy sauce

Dust off kombu and cut with scissors 3/4 of the way though. In a pan, add water, kombu and shiitake and soak for about 1 hour. Then, bring the pot nearly to the boil, and remove kombu, add wakame and bring to boil, simmer for 5 min. Add remaining ingredients and simmer for 2 mins, drain out shiitake and wakame.

I more than doubled the quantity to make more broth. Also, didn't discard the mushrooms after use but sliced the tender parts and retained in the soup.

For the soup:
Thinly sliced carrots
Thinly sliced baby bok choy, leafy parts kept separately
3-4 spring onions, thinky sliced
3 cups frozen udon noodles (or 2 "chunks")
Snow peas, sliced in 1/2 - about 1 cup
Enoki mushrooms, about 1/2 cup
shiro miso paste - 6 tbsp for about 7-8 cups of broth

Heat some water in a separate pan to heat the udon noodles. They are already cooked and just need 3-4 mins to heat through. Drain and rinse with cold water. Set aside.

Heat broth and add carrots, bok choy stems and snow peas. Heat 2 minutes. Add sliced dried mushrooms if using. Add udon noodles and heat through 1 minute. Now lade some stock into the miso paste and whisk it in so there are no lumps left. Turn off heat on soup and add the miso paste in, stirring gently. Now add bok choy leaves and spring onions. Serve with sriracha if desired.

Verdict: This hit the spot. Loved it!

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