• Miso Udon

    Last night I had two epiphanies:  one, to tune my 3 year old’s guitar so it plays a nice chord with no need to hold down a string, and two, miso soup is so easy and delicious that it is ridiculous I haven’t thought to do either of these things sooner.  The directions seem more complicated than they need to be.  Make it once and you’ll figure out how to make it fast and make it your own.  I used fresh mushrooms, red miso, grated carrots and chicken breast.  It really is very changeable.  Look for miso in little tubs in the refrigerated section of your grocery store.

    Miso Udon from The Asian Grandmothers Cookbook


    • 1 pound chicken thighs, or any other bone-in parts
    • 5 cups water
    • 4 dried black mushroom, rehydrated and cut into quarters (reserve the soaking liquid)
    • 8 ounces dried udon, or 2 pounds fresh nama udon
    • 6 tablespoons miso
    • 2 green onions, white and green parts, cut into 3/4 inch lengths


    in a large saucepan, combine the chicken, water and mushroom soaking liquid and bring to a boil over high heat.  Reduce the heat to medium and cover.  Simmer 20 to 30 minutes, or until the chicken is tender and no longer pink.  Skim off any scum or foam that rises to the surgace.

    Remove the chicken and scrape the meat from the bones.  Cut the meat into 1 inch chunks. Discard the bones and return the meat to the soup.

    To cook dried udon, bring a large pot of water to boil.  Reduce the heat to medium and add the nododles.  retuirn to a boil  Add 1 cup of cold water and bring bac to a boil.  Repeat two times, adding 3 cups of cold water total.  Test the noodles and if necessary boil for 2 to 3 minutes more until tender.  Do not overcook or they will become mushy.  jTip into a colander oer the sink and rinse under cold running water.  Drain.

    To cook nama udon, put the noodles ina heatproof bowl and pour boiling water over them.  Let soak for a few minutes, just long enough to heat through.  Separate the noodles gentely with chopsticks while in the water.  Tip into colander over the sink and rise under cold running water.  Drain.

    In a small bowl, mix the miso with a little soup from the saucepan until a smooth paste forms.  Add the miso mixture to the soup and stir to mix.  Add the noodles, mushrooms, and green onions and simmer gently over medium-low heat for 2 to 3 minutes.  Serve in Japanese donburi (earthenware bowls).

    Variations: Instead of using chicken and making chicken stock, use 5 cups Dashi and add any of the following: fried tofu cut into triangles and simmered in hot water for 5 mintues, fish cake slices, cubed silken tofu, julienned carrots, or chopped greens (watercress, arugula, or spinach).


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