Ingredients
- Udon noodles
- 4 cups broth (dashi, chicken, or vegetable)
- 1 tablespoon soy sauce
- 1 tablespoon miso
- 1 inch fresh ginger, minced
- 2 cloves garlic, minced
- 1 cup shiitake or button mushrooms, sliced
- 1 cup bok choy, chopped
- 2 scallions, chopped
- Protein (tofu, chicken, beef, or shrimp)
- 1 tablespoon sesame oil
- Optional: sesame seeds for garnish
Instructions
- Prepare the broth: In a large pot, combine your broth, soy sauce, and miso. Add minced ginger and garlic. Bring to a gentle simmer.
- Cook the noodles: If using fresh, add them during the last 5-7 minutes of simmering. For dried, follow package instructions.
- Sauté the vegetables: Heat sesame oil in a separate skillet. Add sliced mushrooms and any additional vegetables; sauté until tender.
- Add protein: If using cooked proteins, toss them into the broth along with sautéed veggies.
- Assemble the soup: Ladle the soup into bowls, topping with chopped scallions and sesame seeds. Drizzle with sesame oil.
- Serve and enjoy: Garnish with fresh cilantro or greens and dig in!
Notes
Ensure to separate noodles and broth when storing leftovers to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Japanese
- Diet: Vegetarian