Another great combination of some of my favorite foods- noodles and miso soup. For vegetarians or for those of you who just want to take a day off of any kind of meats, this is a fantastic choice. Al dente udon noodles go beautifully with warm miso soup, topped with protein-packed tofu and slices of hard-boiled eggs. Seaweed is an optional addition that adds a lovely texture and color.
10 cups water
5 tablespoons Miso (soybean) paste, non-msg
4 tablespoons Mirin (Japanese sweet cooking wine)
2 square pieces of firm tofu cut into small cubes
2 tablespoons vegetable oil
12 garlic cloves, minced
1 (approx. 28 ounce) package udon noodles
4 eggs hardboiled sliced thinly
2 green onions (scallions) chopped thinly
In a large pot, bring 10 cups of water to a vigorous boil. Lower heat to medium high and add the miso paste and mirin; stir until it’s dissolved.
Lower to medium heat, adding the tofu cubes and simmer for 5 minutes.
In a small sauté pan or skillet, heat the oil on high heat. Sauté the garlic for a few minutes until golden brown and crisp; set aside for garnish.
In a separate medium sized pot, bring water to a vigorous boil once again. Cook the udon noodles for 2 to 3 minutes (or as directed on package) until tender but firm; drain and divide into 4 serving bowls.
Arrange the sliced eggs over the udon. Ladle the broth over the udon; garnish with chopped scallions and fried garlic.