Ingredients with Measurements:
- 8 oz. udon noodles
- 4 cups vegetable broth
- 1 cup water
- 1 tbsp. vegetable oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, peeled and grated
- 2 cups Okinawan spinach, chopped
- 1 cup shiitake mushrooms, sliced
- 1 tbsp. soy sauce
- 1 tbsp. miso paste
- 1 tsp. sesame oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Soup bowls
Step-by-step instructions:
1. Cook the udon noodles according to package instructions. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
3. Add the vegetable broth and water to the pot and bring to a boil.
4. Add the Okinawan spinach and shiitake mushrooms to the pot and let simmer for 5-7 minutes until the vegetables are tender.
5. In a small bowl, whisk together the soy sauce, miso paste, and sesame oil. Add the mixture to the pot and stir well.
6. Season with salt and pepper to taste.
7. Divide the cooked udon noodles among soup bowls and ladle the soup over the noodles.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 6g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 1200mg
Total carbohydrates: 42g
Dietary fiber: 4g
Sugar: 4g
Protein: 9g
Substitutions for ingredients:
- Udon noodles can be substituted with soba noodles or rice noodles.
- Vegetable broth can be substituted with chicken or beef broth.
- Okinawan spinach can be substituted with regular spinach or bok choy.
- Shiitake mushrooms can be substituted with button mushrooms or oyster mushrooms.
- Miso paste can be substituted with soy sauce or fish sauce.
Variations:
- Add sliced carrots or bell peppers for extra color and flavor.
- Top with sliced green onions or cilantro for garnish.
- Add a boiled egg or sliced tofu for extra protein.
- Use chicken or beef instead of vegetable broth for a meatier flavor.
Tips and tricks:
- To prevent the udon noodles from sticking together, rinse them with cold water after cooking and toss with a little bit of oil.
- Adjust the amount of miso paste and soy sauce to your liking.
- If the soup is too thick, add more water or broth to thin it out.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl and garnish with sliced green onions or cilantro.
Garnishes:
Sliced green onions, cilantro, or sesame seeds.
Pairings:
Serve with a side of steamed rice or a salad.
Suggested side dishes:
Steamed rice, mixed greens salad, or roasted vegetables.
Troubleshooting advice:
- If the soup is too salty, add more water or broth to dilute the flavor.
- If the soup is too thin, add more miso paste or soy sauce to thicken it up.
Food safety advice:
Make sure to cook the soup to a temperature of at least 165°F to ensure that it is safe to eat.
Food history:
Okinawan spinach, also known as gynura crepioides, is a leafy green vegetable that is native to Southeast Asia. It is commonly used in traditional Okinawan cuisine and is known for its health benefits.
Flavor profiles:
The soup has a savory and umami flavor from the miso paste and soy sauce, with a slight nutty flavor from the sesame oil.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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Region: Japanese