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My husband and daughter are one of a kind – they LOVE brothy soups, like Vietnamese pho, or miso soup. They love salty, crunchy, roasted seaweed sheets. They fight over those Japanese crackers that have soy-sesame flavors. It just occurred to me those all include Japanese flavors, and P is part Japanese, so that means C is too! That explains it! Anyway, although I like those things, it’s not as if someone was tempting me with sweets. So I just let them have their weird bonding time.

It was Easter Sunday when I made this (I know, it’s July right now, and I just discovered this post in my drafts!) in the morning, but I did it for a good reason. Easter meant Easter egg hunts, which meant Easter egg candy at 11am. Ugh. So I HAD to fill up my kid with nutritious, filling food in the morning, to make myself feel better for the sugar rush that would later commence. (Come on, parents, you know the reasoning…”Well, it’s okay if she had a few chocolate bunnies, because at least she ate a good solid meal earlier!”). And when C came down the stairs and saw I had bowls of this udon shiro miso soup on the table for breakfast, she looked incredulous, and said, “What?! Soup for breakfast?!”

That wasn’t really a complaint, because she happily slurped down a huge bowl. I know my family – it doesn’t matter what time it is, because when there’s a brothy soup involved, they will eat it. And mama knows this.

Mission accomplished.
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Udon Shiro Miso Soup
Print Recipe
The thing I love about miso soups is that there is essentially no effort to produce a flavorful broth, unlike meat-based soups, which require hours on the stove to extract full flavor from meat bones.
Servings Prep Time
4-6 bowls 30 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 bowls 30 minutes
Cook Time
20 minutes
Udon Shiro Miso Soup
Print Recipe
The thing I love about miso soups is that there is essentially no effort to produce a flavorful broth, unlike meat-based soups, which require hours on the stove to extract full flavor from meat bones.
Servings Prep Time
4-6 bowls 30 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 bowls 30 minutes
Cook Time
20 minutes
Instructions
  1. In a 5-quart French oven, immerse the piece of konbu and dried shiitake mushrooms in 2 quarts + 2 cups warm water for 30 minutes.
  2. Turn the heat to medium, and stir in the miso paste. Bring to a simmer (don't boil), and turn down the heat a little to maintain gentle heating. Add in the soft tofu and kosher salt. Take out the shiitake mushrooms, thinly slice, and add back to the soup.Continue to heat, adding in wakame seaweed. Continue to cook for 10 minutes.
  3. Before serving, add in baby bok choy, and heat until wilted, about 2-3 minutes. Put about 1/2 cup cooked udon noodles in each bowl and ladle in soup, tofu, and veggies; top with green onions.
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