Miso Mushroom Udon

Method

1. 1

   Brown the mushrooms

   Heat the oil in a wide pan over high heat for 1 minute until shimmering. Add mushrooms in one uncrowded layer, in batches if needed, and fry for 4 to 5 minutes, turning occasionally, until deeply browned.

2. 2

   Cook the aromatics

   Reduce the heat to medium, add the garlic and ginger, and cook for 30 seconds, stirring constantly, until fragrant but not browned.

3. 3

   Simmer the stock

   Pour in the stock, bring to a gentle simmer over medium-high heat, and cook for 2 minutes until steaming and lightly bubbling.

4. 4

   Mix in the miso

   Whisk the miso with a ladle of hot stock until smooth, then stir it and the soy sauce into the pan over low heat for 1 minute, keeping the broth below a boil.

5. 5

   Heat the noodles and greens

   Separate the fresh udon gently by hand, then add it and the pak choi to the broth; simmer gently for 1 to 4 minutes, following the packet timing, until noodles are hot and pak choi is just tender.

6. 6

   Taste and adjust

   Taste the broth over low heat; if it tastes flat, stir in soy sauce ¼ teaspoon at a time, or miso ½ teaspoon at a time, until savoury and balanced, keeping it below a boil.

7. 7

   Serve

   Ladle the soup into two bowls immediately and top with the spring onions and chilli oil.

Tips

• Use a wide pan and brown the mushrooms in uncrowded batches for good colour.
• Fresh udon varies in preparation and cooking time; follow the packet directions, and if it says to boil separately, cook and drain the noodles before adding them to the finished broth to heat through.
• Taste the broth before serving, since stock, miso and soy sauce vary in saltiness. Add seasoning gradually and keep the broth below a boil.

Swaps

• Use shiitake mushrooms in place of brown mushrooms.
• Use spinach instead of pak choi and stir it into the broth for the final minute.
• Use tamari in place of soy sauce.

Storing

Store cooled leftovers in a sealed container in the refrigerator for up to 2 days. The noodles soften and absorb broth as they sit. Reheat gently until steaming hot, adding a splash of water if needed.