miso udon soup (Printable Recipe)
Creamy miso broth surrounds udon, shiitakes, soft brisket cuts, and a smooth poached egg. Every bite feels like a warm hug.
# Ingredients You'll Need:
→ Noodles
01 -
2 packs of vacuum-sealed udon, enough for 2 people
→ Aromatics
02 -
4 shiitake mushrooms, slice them up
03 -
3 garlic cloves, slice them thin
04 -
Half an onion, thinly sliced
→ Soup Base
05 -
2 tablespoons unsalted butter
06 -
1/4 cup heavy cream
07 -
1 tablespoon soy sauce
08 -
1/3 cup water
09 -
3/4 cup whole milk
10 -
2 tablespoons white miso, mild kind
→ Protein & Garnish
11 -
2 soft-poached eggs
12 -
90 g thinly cut beef brisket
# Steps to Follow:
01 -
First, boil the udon according to what the packaging says. Once they’re done, dump them into a strainer, cool them off with cold water, and leave them aside for now.
02 -
Pop the butter in a saucepan on medium heat. Add the onion, garlic, and mushrooms. Stir until they smell really good and feel soft.
03 -
Now toss in the soy sauce and water. Swirl things around to pick up anything stuck on the pan. Strain out the solids, then pour the clear soup back in to keep going.
04 -
Drop the miso paste in next, with the heat lowered. Whisk away until you can’t see any chunks in the broth.
05 -
Pour in the milk and cream. Turn the heat up a bit so the soup gets hot and just lightly bubbles.
06 -
Slide the thin beef into that simmering pot. Let them cook super fast until they aren’t pink, then scoop them out and set aside.
07 -
Warm up the noodles again if you want. Split them into bowls, then pour that creamy miso soup on top.
08 -
Add the beef brisket back in, pop on your sautéed mushrooms, and gently set a poached egg on each bowl. Want to make it prettier? Toss over some green onion slices and seaweed if you have them. Eat right away.
# Extra Tips:
01 -
After you add in the miso, don’t let your soup boil hard or you’ll dull the tasty flavors.