The perfect winter soup: Udon Noodles With Shiitakes and Kale in Miso Broth
Udon With Shiitakes and Kale in Miso Broth (Serves 6)
230g dried udon noodles (it's okay to use one entire 250g package)
2 tablespoons vegetable oil
1 medium red onion, halved and then thinly sliced into half moons
170g shiitake mushrooms, stemmed and sliced
3 cloves garlic, finely chopped
2 tablespoons finely chopped, peeled fresh ginger root
3 cups water
2 tablespoons mirin
3 tablespoons red miso
1 tablespoon low-sodium soy sauce, or more as needed
4 cups lightly packed chopped kale (from one 230g bunch, stemmed)
425g can no-salt-added chickpeas, drained and rinsed
Bring a pot of water to boil over medium-high heat. Add the udon noodles and cook according to the package directions, 8 to 10 minutes, until tender. Drain and rinse under cool water.
Meanwhile, heat a large, deep saute pan over medium heat. Add the oil, and once it shimmers add the onion and mushrooms; cook, stirring frequently, until the mushrooms are tender and the onion has softened yet still has a little crunch, 5 to 7 minutes. Stir in the garlic and ginger and cook, stirring, for another minute, until they are tender.
Add the water, mirin, miso and soy sauce, and bring to a gentle boil, then reduce the heat so the liquid is barely bubbling. Stir in the kale and chickpeas. Use tongs to toss the mixture until the kale has wilted and the chickpeas are warmed through, 2 minutes. Add the cooked udon, tossing and stirring the noodles in the broth for another minute or two. Taste, and add more soy sauce, as needed.
Serve it hot: Divide the udon and vegetables among serving bowls and spoon some broth over each serving.
Recipe adapted from "Veganomicon, 10th Anniversary Edition: The Ultimate Vegan Cookbook," by Isa Chandra Moskowitz and Terry Hope Romero (De Capo Press, 2017).
The Washington Post