A Japanese-inspired steak udon noodle soup filled with aromatics, miso, sesame, and vegetables. Topped with a jammy egg, chives, and seaweed flakes for an irresistible bowl of warm comfort.
Hiii friends!! Happy Sunday <3
Finally getting back into the groove of things this week post having the flu, it feels great to be back experimenting in the kitchen. I whipped this up and it was so cozy + comforting!! I didn’t film it- but still wanted to share this with my Substack friends since I wrote it down :)
The broth of the soup starts out with shallots and lots of sliced mushrooms that get cooked down until browned to release all of that delicious umami flavor. Then, we add in aromatics like ginger and garlic to layer on those flavors, along with some other veggies. Add in broth, miso paste, cream or coconut milk (if desired), and a dash of honey + red pepper flakes and its chef’s kiss.
The broth and vegetables are spooned overtop udon noodles, but any rice noodle would work beautifully here. I think vermicelli would be really fun! Plate it up with that beautiful sliced steak, jammy egg, all the fixings- and your new favorite comfort meal is served.
Full recipe is below! Enjoy <3
For the Mushroom Miso Broth:
1 tbsp toasted sesame oil
1 shallot, finely chopped
12oz sliced shiitake or baby Bella mushrooms
1 tbsp butter, optional
4 cloves garlic, minced or grated
2 tsp freshly grated ginger
1 cup green beans, roughly chopped (optional)
1 cup carrots, julienned (optional)
4 tbsp white miso paste
3 ½ + ½ cups vegetable broth, divided (see below)
¼ cup cream or coconut milk, optional
½ tbsp honey or sugar, more to taste
1 tbsp lime juice + lime wedges for serving
¼ tsp red pepper flakes, more to taste
Soy sauce/tamari/salt, if needed, to taste
Start by heating sesame oil in a pot over medium heat. Once hot, add in shallot. Sauté until softened and beginning to brown.
Add in mushrooms, along with the tablespoon of butter if using. Sauté, stirring occasionally, until mushrooms are browning and reduced in size. Add in garlic, ginger, green beans, and carrots. Sauté, until garlic and ginger are fragrant, 1-2 minutes. Add 3 ½ cups vegetable broth to the pan. Stir and scrape up any browned bits on the bottom of the pan. Bring to a slight boil, then reduce to a simmer until vegetables are tender to your liking.
In a separate bowl, add in 4 tbsp white miso paste and the remaining ½ cup vegetable broth. Whisk well until miso paste is dissolved. Add mixture to pot and stir well.
Add in cream/coconut milk if using (this just adds a nice layer of richness to the dish but can be omitted), honey/sugar, lime juice, and red pepper flakes. Taste, and adjust everything to preference to balance flavors.
To make the bowls:
For the steak: I simply salted and seared a couple of filet’s on medium-high and finished them in the oven at 425F until they were medium rare. Allow to rest, then slice right before serving.
For the jammy eggs: boil whole eggs for 6-7 minutes for the perfect jammy egg, then place in an ice bath to stop cooking. Peel gently.
Cook noodles according to package instructions: I used udon noodles.
For Serving:
chopped fresh chives
seaweed flakes
sliced steak
jammy eggs
toasted sesame seeds
lime wedges
Flaky sea salt
Optional: chili crisp
Add a serving of rice noodles to a bowl. Top with the miso mushroom broth, sliced steak, jammy egg, and toppings of choice. Serve immediately and enjoy!
I hope you love this recipe!! Stay tuned for more delicious, healthy comfort meals- and as always, make sure to check out my Instagram @abigailsapron for more content!
I hope you have a wonderful week <3
With love,
Abigail