Spicy Miso Udon
| American cuisine
Ingredients
- 1–2 cups chicken broth
- 2 oz katsuobushi (the flavor is mild so you can use more)
- 1 package dry udon noodles
- 12 thin slices of sucuk (Turkish sausage)
- 1 chopped green bell pepper or jalapeno pepper
- Sliced onion
- 1 cup shredded cabbage
- Hot paprika powder
- 1–2 tbsp red pepper paste
- 1 handful of bean sprouts
- 1 tbsp miso paste
- ½ tbsp honey or to taste
- Tabasco sauce to taste
- 1 package enoki mushrooms
- 1 can good quality sardines
- 1–2 eggs
- Chopped scallions for garnish
Instructions
- Bring the chicken broth to a boil. Add the katsuobushi flakes, remove from heat, and let rest for 1 minute.
- Strain out and discard the katsuobushi flakes, and set the broth aside.
- Cook the udon noodles in salted water until al dente. Drain them, rinse with cold water, and set aside.
- In a medium-sized soup pot, stir fry sucuk, green pepper, and onion in olive oil.
- Add cabbage, paprika powder, and red pepper paste. Stir to combine.
- Add reserved broth, and bring to a simmer over low to medium heat; do not let this get too hot because the flavor of the katsuobushi is very delicate.
- Add bean sprouts. Continue to simmer until vegetables reach desired texture.
- Add cooked noodles, miso, honey, and tabasco. Do not let the soup reach a boil, as too much heat will destroy the soup's rich flavor.
- Add enoki and sardines, and simmer just enough to warm through.
- Crack an egg or two into the broth, and serve when the the yolk is just firm
- Garnish with scallions.