"This Shiitake mushroom miso broth is rich in umami, savory and warming for the cool season with udon noodles and ginger squash."
Shiitake Mushroom Miso Broth with Udon and Ginger Squash
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A Note from Feedfeed
This light and delicious soup is made with a lovely miso broth with ginger squash. It's hearty because of the udon noodles, so even though it's broth-based, it'll be a satisfying evening dinner.
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Prep time: 20mins
Cook time: 1hr 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 1/2 ounce 15 grams kombu seaweed
- 1/2 ounce 15 grams dried shiitake mushrooms
- 6 cups water
- 1 1/2 pound kabocha squash
- 1 tablespoon vegetable oil
- 3 tablespoons fresh ginger root, minced (portion 1 tablespoon, 2 tablespoons)
- 6 fresh shiitake mushrooms, sliced
- 3 tablespoons tamari
- 3 tablespoons mirin, Japanese cooking wine
- 8 ounces udon noodles
- 8 heads sliced lengthwise baby bok choy
- half an Asian pear, sliced
- 4 sliced diagonally scallions
- 3 tablespoon red miso
- sesame oil, for garnish
Method
INSTRUCTIONS
Step 1
Make the stock. Bring water to a boil. Simmer kombu and dried shiitake mushrooms for about an hour. Strain out the vegetables and retain the stock
Step 2
Meanwhile, prepare the squash. Preheat the oven to 375 degrees. Cut the kabocha in half. Use a large spoon to scoop out the seeds. Cut the skin off the squash using a large chef’s knife. Alternately, try using a peeler to remove the skin.
Step 3
Cut the squash into three-quarter inch thick slices. Toss the squash in a large bowl with the vegetable oil and 1 tablespoon of the ginger. Line up the squash on a baking tray lined with parchment. Bake for about 20 minutes until nicely browned, turning a few times to ensure even browning. Remove from the oven and set aside until needed.
Step 4
Simmer the broth for about 10–15 minutes with minced ginger, shiitake mushrooms, tamari, and mirin. Add udon noodles, baby bok choy, Asian pear, and scallions, and simmer for another 3–4 minutes.
Step 5
Remove about half a cup of broth from the stock and mix it with the red miso until it is a smooth paste. Turn the heat off the broth and stir in the miso.
To serve
Step 1
Serve in wide bowls and top with squash slices and a drizzle of sesame oil.