Cookbook:Spicy Miso Udon

| American cuisine

This is a spicy miso udon soup made with dry udon noodles. This soup may be a little more challenging because the temperature must be controlled. The delicate flavors do not hold up against higher temperatures, so if this soup becomes too hot or reaches a boil it will be ruined.

Ingredients

 * 1–2 cups chicken broth
 * 2 oz katsuobushi (the flavor is mild so you can use more)
 * 1 package dry udon noodles
 * 12 thin slices of sucuk (Turkish sausage)
 * 1 chopped green bell pepper or jalapeno pepper
 * Sliced onion
 * 1 cup shredded cabbage
 * Hot paprika powder
 * 1–2 tbsp red pepper paste
 * 1 handful of bean sprouts
 * 1 tbsp miso paste
 * ½ tbsp honey or to taste
 * Tabasco sauce to taste
 * 1 package enoki mushrooms
 * 1 can good quality sardines
 * 1–2 eggs
 * Chopped scallions for garnish

Procedure

 * 1) Bring the chicken broth to a boil. Add the katsuobushi flakes, remove from heat, and let rest for 1 minute.
 * 2) Strain out and discard the katsuobushi flakes, and set the broth aside.
 * 3) Cook the udon noodles in salted water until al dente. Drain them, rinse with cold water, and set aside.
 * 4) In a medium-sized soup pot, stir fry sucuk, green pepper, and onion in olive oil.
 * 5) Add cabbage, paprika powder, and red pepper paste. Stir to combine.
 * 6) Add reserved broth, and bring to a simmer over low to medium heat; do not let this get too hot because the flavor of the katsuobushi is very delicate.
 * 7) Add bean sprouts. Continue to simmer until vegetables reach desired texture.
 * 8) Add cooked noodles, miso, honey, and tabasco. Do not let the soup reach a boil, as too much heat will destroy the soup's rich flavor.
 * 9) Add enoki and sardines, and simmer just enough to warm through.
 * 10) Crack an egg or two into the broth, and serve when the the yolk is just firm
 * 11) Garnish with scallions.

Notes, tips, and variations

 * This recipe uses dry wheat noodles, and the cooking procedure may be different than with "springy" style noodles that include tapioca and other ingredients.
 * This recipe can be made with chicken, pork, etc; if some type of meat is used instead of canned sardines, then the cooking procedure must be adapted to cook the meat.
 * True dashi is made with kelp broth, not chicken broth.