Fat Noodles in Miso Soup (Miso Udon)
Japanese-style miso udon with a broth simmered from chicken and mushrooms; Japanese dashi can be used as a substitute.
Ingredients
chicken thighs (or any other bone-in parts)
1 pound
water
5 cups
dried black mushrooms (rehydrated and cut into quarters (reserve the soaking liquid))
4
dried udon (or 2 pounds fresh nama udon)
8 ounces
miso
6 tablespoons
green onions (white and green parts, cut into ¼-inch lengths)
2
Instructions
1
Step 1
In a large stockpot, combine the chicken, water, and reserved mushroom soaking liquid and bring to a boil over high heat. Reduce to medium heat, cover, and simmer for 20-30 minutes, until the chicken is cooked through and no longer pink. Skim off any foam from the surface.
2
Step 2
Remove the chicken and strip the meat from the bones. Cut into 1-inch pieces. Discard the bones and return the meat to the soup.
3
Step 3
For dried udon: Bring a large pot of water to a boil. Reduce to medium heat and add the noodles. Once boiling, add 1 cup of cold water and bring to a boil again. Repeat twice, for a total of 3 cups of cold water added. Test the noodles for doneness, cooking 2-3 minutes longer if needed until cooked through. Do not overcook, or they will become mushy. Drain into a colander, rinse with cold water, and drain again.
4
Step 4
For fresh nama udon: Place the noodles in a heatproof bowl and pour boiling water over them. Soak for a few minutes, just until heated through. Use chopsticks to gently separate the noodles in the water. Drain into a colander, rinse with cold water, and drain again.
5
Step 5
In a small bowl, whisk the miso with a few ladles of the hot soup until smooth. Stir the miso mixture into the soup. Add the noodles, mushrooms, and green onions and simmer over medium-low heat for 2-3 minutes. Serve in Japanese donburi bowls.
