Charred Ginger & Kimchi Miso Udon
Mud Australia ceramic bowls @ Bluecashew Kitchen Homestead.
One of my favorite things to make is ramen or a soba/udon noodle soup especially on cold muggy days. This is not a traditional udon by any means but it’s super easy and packs in a lot of flavor! By charring the ginger first, you are releasing all it’s spicy and aromatic properties. I love miso soups because you can make this totally vegan / vegetarian and it’s soooo fulfilling still!
*One of my old Japanese roommates used to always make a similar udon soup and would cook the noodles straight in the broth which he says helps to thicken up the stock base some (now I always cook my udon/soba that way).
INGREDIENTS:
Soba or udon noodles (use one small bunch from bag, a Shirakiku bag has 10 bundles)
2 tsp olive oil
1 bunch/piece of bok choy, rinsed and cut in half
1 soy ramen egg (see recipe -here-)
1 tsp fresh or jarred minced garlic
1 tsp of dashi or japanese soup base (optional if you don’t have this stocked)
1 heaping spoon of kimchi (squeeze and drain liquid)
1 small shallot onion (minced)
2 two to three inch slices of ginger (about 1/8-1/4” thick)
4 cups water (or chicken broth for deeper flavor)
2 tbs miso paste
1 scallion bunch sliced thinly in small diagonal slices
1 thai red chili or jalepeno
Black or white sesame seeds for garnishing (I like to use black or a combo of both)
Hot sesame oil (optional if you want extra heat and color)
PREPARATION
Heat the oil in a medium to large pot (I like to use a pot that is big enough to put your udon noodles in) and heat over medium heat.
I like to burn the ginger edges by putting them straight on a burner with a pair of metal thongs (this step is optional but it really brings out the ginger flavor). Set aside after it’s charred on the edges.
Add the onion and garlic to oil and cook for a few minutes until soft and fragrant (do not burn these) and lower heat to low.
Add water or chicken stock, cover and bring to a boil.
Add miso paste and whisk until fully dissolved
Add kimchi, ginger, and dashi and lower to simmer
Simmer for 3 min
Add udon or soba noodles directly into your soup pot.
Cook as directed, usually about 8-10 min, you don’t want to over cook these, just cook til they are cooked and soft all the way through.
Grab a soup bowl and carefully place noodles into bowl (just the noodles, no broth)
Place bok choy into your soup pot and bring to boil. After 1-2 min the bok choy should turn bright green and cooked, remove with a pair of thongs and gently place ontop of your noodles (I like to put once piece on alternate sides of your bowl)
Add half of your chopped scallions into soup base and stir for 30 seconds then carefully pour soup mixture over your bowl.
Cut your soy egg in half and place into the middle of your soup.
Garnish with the other half of fresh scallions, sliced thai chili pepper or jalepeno, and sprinkle with sesame seeds and optional hot sesame oil.
ENJOY!
This is the miso paste and Udon noodle brands that I currently use.