Week 51 – 2020

This is another post from the series “I tried something new this week”.

My partner and I like to try a lot of new recipes and new techniques when it comes to food. Every now and then we pick something that we are not comfortable cooking and we try to do it. We always put our own twist to it and if turns out ok we iterate on it, we alter the recipe after our own taste and we just make it better after a few tries.

This week we made a soup with udon noodles and miso. When we saw this recipe we thought that some of the ingredients in this soup have never actually made their way into our cooking. A good reason for us to try.

It turned out really well so I am going to share our adapted recipe here. We made 2 generous portions of soup.

Ingredients

• 2 spring onions
• 250g shiitake mushrooms
• 1 Pak Choi
• 300g cooked udon noodles
• 1 tablespoon grated ginger
• 3 tablespoons miso paste
• 3 chicken stock cubes
• 1 tablespoon sesame oil
• 1 red chilly
• 2 eggs
• 1.2 litres of water

Method

Take off the stems and clean the shiitake mushrooms with a damp kitchen roll. Peel and grate the ginger. Cut the spring onion into fine pieces. Take the leaves off the pak choi and wash them individually. Cut thin slices of chilly.

Start the broth by gently frying the mushrooms in the sesame oil with the spring onion and the ginger. They need 3-4 minutes. After that add the water, miso paste and the stock cube and simmer for about 10 minutes. Then add the pak choi leaves and the noodles and simmer for another few minutes until the pak choi leaves are slightly soft.

While the broth is simmering boil 2 eggs for 6 and a half minutes.

Serve the soup with the soft boiled eggs cut in half and a few slices of chilly.

Tips: instead of cooking the spring onion you can replace it with shallot and add some fresh spring onion on top, as garnish.