My dad is one of my favorite people but he isn’t a very adventurous eater. It’s pretty hard to believe he has a daughter who is always using him as a guinea pig for her crazy recipes.
This Miso was perfect for him. It’s hearty (he’s always complaining about small portions) and though it’s decidedly Japanese it doesn’t stray too far from what’s he’s familiar with. It sure to make anyone in your family happy.
What makes this completely different from any soup you’ve had is the mix of the Shiitake & Iriko Dashi. The fishy Iriko Dashi adds depth of flavor and the Shiitake Dashi adds a subtle and unique umami.
Chicken & Udon Miso
3 cups Shiitake Dashi
3 cups Iriko Dashi
1.5 Tbsp Red Miso
2.5 Tbsp White or Yellow Miso
2 packages (16oz) Frozen Udon Noodles
1 lb chicken (thighs or breasts), cut into 1/2-inch slices
1/2 large white onion, thinly sliced
1 lb Broccoli florets
8 Shiitake dried Mushrooms; rehydrated and sliced
4 oz (~1 package) Enoki Mushrooms
2 scallions; thinly sliced
1. Season chicken (I used ground perilla, ginger juice, black sesame seeds, and S&P) and sautée in ghee (or butter, oil) until cooked completely through.
2. Slice onions, shiitake mushrooms and scallions. If necessary cut broccoli into bite sized pieces.
3. Add dashi, chicken, onion, broccoli, and shiitake mushrooms to a pot and bring to a boil over low heat. 15-20 mins
4. Remove from heat add Enoki mushrooms and Miso to soup.
5. Put Udon (don’t defrost) into boiling water for about a minute until al dente. Remove from heat and divide into bowls evenly.
6. Spoon soup over noodles and garnish with scallions
That’s it for my Miso Soups. Did you have a favorite? I’d love to hear about it. The next thing I’m going to tackle is (O)Chazuke