I strayed from the tried-and-true recipe path and improvised something for lunch after yoga one day. This quick udon soup consists of miso broth and udon noodles. During cooking, I broke an egg into the broth and swirled it around, then when I took the pot off the stove I dropped in chopped scallions and enoki mushrooms. The entire cooking process took about 10 minutes, if even that. The dish was edible but quite possibly the blandest thing I've ever made. I love miso and I love udon, so I'd like to find a way of improving this dish in the future. What should I do differently the next time I make it? Add chicken stock? Use mushrooms that aren't so mild? Add ginger? I'd appreciate any suggestions that the more experienced cooks among my readers can offer!
You have to add those fish things! I don't know what they're called in English... but they're like... little Japanese fishcakes.
ReplyDeleteI usually add chicken stock powder when I make any noodle soup... definitely adds flavor. Sometimes I'll add some Chinese satay sauce just because I like the flavor of it. I also sometimes add these preserved cabbage which is really good too. I think it's this stuff:
ReplyDeletehttp://en.wikipedia.org/wiki/Tianjin_preserved_vegetable
Depends on what flavor you want - I always use beef or shrimp bouillon in mine and top it with toasted garlic.
ReplyDeleteIt still looks appetizing though!
It looks good though! Yes I would recommend the chicken soup, or at least a spoon of soy sauce/fish sauce.
ReplyDeleteI mean chicken stock LOL
ReplyDeletethats too funny, ginger or chicken stock was what I was going to recommend, red pepper would be nice too.
ReplyDeleteOh, I am the worst cook ever - i.e. I've never made anything.
ReplyDeleteBut I do often have soup for lunch :)
It looks delicious! I would recommend adding more miso, that seems to do the trick although it's still a bit bland. Or yeah more chicken stock.
ReplyDeleteSadly my cooking talents haven't made it to Asian food just yet. I know in the ramen we just ate they add pork fat, strips of pork, etc. and that was delicious. Maybe some freshly pressed garlic? Your udon/miso soup looks absolutely delicious ;)
ReplyDeleteps- Vancouver sounds like the perfect place to live!
Whoa. What? You just whipped it together? That sounds amazing.
ReplyDeleteMaybe we should do lunch at your place instead ;)
*Kelsey
Yum.... I adore udon. I agree with you about pack light and bring money. : )
ReplyDeleteYou're amazing! Thanks for all the great suggestions. I'm going to have to try this recipe again and implement a couple of your tips.
ReplyDeleteI wish I could help you...I am just not a natural cook...which is sad because my Mom is quite genius at it!
ReplyDeleteChicken stock will definitely make a big difference, plus it will still keep the soup light and refreshing.
ReplyDeletethat udon looks pretty good to me. I usually use chicken stock (either freshly made from choices or organic, low sodium sort) for soup noodles so maybe that would help? I agree the japanese fish cakes or maybe tofu too?
ReplyDeleteDid you just add miso paste to hot water or did you add anything else? As far as I know, most miso soup is made with dashi, a type of Japanese stock.
ReplyDeleteTo make the broth, get some dried smoked fish flake things (katsuobashi - should be cheap) and some kombu (kelp), heat it all up in water for a few minutes and then strain it to make the broth (dashi). Just add the miso paste to that and you've got your soup. Don't let the broth boil (I think the ideal is <80C, but don't quote me) or the savory stuff you're trying to extract will be destroyed.
You could always go with a commercial chicken stock too, but making dashi is super easy and pretty quick. I'd stay away from the powdered bouillon stuff, it's mostly just salt.
Yum! This looks so yummy!
ReplyDeleteYuuuuum! I wish I could cook!! jaja.
ReplyDelete