Udon Noodle Soup with Miso Broth

Coat the bottom of a large pot with the peanut oil and place it over medium heat.

• peanut oil: 2 tbsp

When the oil is hot, add the mushrooms in an even layer. Cook the mushrooms for about 5 min , flipping once, until browned.

• mushrooms: 200 g

Push the mushrooms to the side of the pot and add the white parts of the scallions, garlic, and ginger. Cook everything for about 1 min , until very fragrant.

• scallions: 3
• garlic: 2 cloves
• ginger: 1 tsp

Stir in the water and napa cabbage. Bring the water to a boil, lower the heat, and simmer the soup for about 10 min , stirring occasionally, until the mushrooms are tender and the cabbage is completely wilted.

• water: 1.5 l
• napa cabbage: 150 g

While the soup simmers, cook the noodles according to their package directions. Drain them into a colander when done.

• noodles

When the soup is done simmering, remove the pot from heat. Ladle a bit of the liquid into a small bowl or container and add the white miso paste. Stir to dissolve the miso.

• white miso paste: 2 tbsp

Pour the miso mixture into the soup and stir in the soy sauce, sriracha sauce, and toasted sesame oil, followed by the cooked noodles and edamame.

• soy sauce: 3 tbsp
• sriracha sauce: 3 tbsp
• toasted sesame oil: 1 tsp
• edamame: 175 g

Taste-test the soup and adjust any seasonings to your liking.

Ladle the soup into bowls and top with the green parts of your scallions and toasted sesame seeds. Serve.

• scallions
• toasted sesame seeds