Miso Udon Noodle Soup - My Gorgeous Recipes (2024)

FAQs

Does miso go with udon? ›

This comforting udon noodle soup is made with tender shiitake mushrooms, edamame, and napa cabbage in a ginger miso broth. It's easy to make, loaded with flavor, and totally hits the spot on cold days!

The big main difference between udon and ramen is that ramen is made with egg while udon is vegan. Although Nona Lim ramen is also vegan friendly as we don't use egg in our noodle production. Another of the major differences is the use of kansui in ramen to give it that authentic taste and color.

Udon soup is served hot. The broth is made of dashi, soy sauce, and mirin that's referred to as kakejiru. However, as with any soup or dish that's been around for a long time, there are many ways to perfect your bouillon depending on your taste.

The pink thing in Udon soup is a type of Kamabuki called Narutomaki. These fishcakes are named after the Naruto whirlpools which just so happen to form between a couple of islands found in Japan.

Generally, it is recommended to store miso in the refrigerator after opening, as it can spoil if left at room temperature for too long. However, if the miso is unopened and stored in a cool, dry place, it can last for several months, and even up to a year in some cases.

Udon is considered the healthier of the two because it is typically served with simpler toppings. Ramen has more sodium due to kansui and is often served with butter and other rich toppings.

If you are referring to regular Lo mein or udon noodle which is made from wheat, then it is healthier than rice. If you are referring to “ho fun”(flat rice Noodle) or “"mei fun” (angel hair) , they are both made of rice, hence you know the answer.

Health Benefits of Udon Noodles

The high fiber content of udon noodles also serves to reduce the risk of colorectal cancer, and the high amount of B vitamins contained in the noodles helps to keep you energized.

Udon is traditionally served as a hot noodle soup topped with scallions, tempura or fried tofu. We also love adding udon to stir-fries, particularly this amazing recipe from Chicago chef Takashi Yagihashi, who combines udon with shrimp, chicken, cabbage and mushrooms for a simple yet flavorful dish.

Narutomaki: If you've ever noticed a small white disc with a pink swirl in a bowl of ramen or even a picture of ramen, that's narutomaki or fish cake.

Should you drink udon broth? ›

The slurping enhances the flavors and helps cool down the hot noodles as they enter your mouth. If there is a broth, it is drunk directly from the bowl, eliminating the need for a spoon. It is not considered rude to leave some unfinished soup in the bowl at the end of the meal.

noun,plural u·don. a thick, white Japanese noodle made from wheat flour, often served in soup.

Udon (うどん or 饂飩) is a thick noodle made from wheat flour, used in Japanese cuisine.

“Kama-age” udon noodles are cooked for a shorter time than the other types, picked out for one serving, and served in a bowl. These noodles are soft and give a bit of slimy texture from starch still their surface. Because noodles are still hot, they would keep getting cooked after served to customers.

Udon is traditionally served as a hot noodle soup topped with scallions, tempura or fried tofu. We also love adding udon to stir-fries, particularly this amazing recipe from Chicago chef Takashi Yagihashi, who combines udon with shrimp, chicken, cabbage and mushrooms for a simple yet flavorful dish.

In the Edo period, the thicker wheat noodle was generally called udon, and served with a hot broth called nurumugi (温麦). The chilled variety was called hiyamugi (冷麦). Cold udon, or udon salad, is usually mixed with egg omelette slices, shredded chicken and fresh vegetables, such as cucumber and radish.