Spicy miso udon noodle soup
dairy-free, vegan and vegetarian options
Ingredients
Ingredients for the soup
- 2 tbsp red miso paste
- 1 clove garlic
- 1/2 small onion
- 1 thumb size ginger, peeled (about 1 tbsp grated)
- 1 tbsp mirin (Japanese sweet rice wine)
- 1 tbsp soy sauce
- 1 tbsp toasted sesame seeds oil
- 1 tsp chili oil
- 1 l (4 cups) beef or vegetable broth
Ingredients for the marinated mushrooms
- 1 tbsp soy sauce
- 1 tsp toasted sesame seeds oil
- 1/2 tbsp coconut syrup /agave/ honey
- 1 clove garlic, grated
- 120 g cremini mushrooms
For the noodles
- Ramen or Udon noodles for 2 ppl
Toppings
- spring onion, chopped
- cilantro
- sprouts
- toasted sesame seeds
Instructions
Marinate mushrooms
- Combine all the sauce ingredients and the sliced mushrooms. Toss to cover. Set aside for at least 30 minutes.
Make soup
- Finely grate garlic and ginger. Finely chop onion.
- Heat a large pot over high heat.
- Add sesame seed and chili oil and quickly fry garlic, onion and ginger for about 30 seconds to a minute.
- Add miso paste, soy sauce and mirin and stir to combine.
- Add broth and whisk to combine.
- Cook for 30 minutes, then pass the broth through a sieve to get a clear broth.
Serve
- Cook noddles according to package instructions. Rinse and drain noodles and place them on the bottom of the bowls.
- Slowly add warm soup, top with mushrooms and extra toppings.