Udon – Miso Bowl

Have you ever yearned to visit a place for months together and suddenly realized that you can actually make to it in a matter of hours? That precisely explains my sudden disappearance this past week. I am hoping to share this experience with you when time permits.

Coming to today’s recipe, this is yet another restaurant-inspired meal. I have this bad habit of recreating meals that I enjoy in any eatery, be it a local café or a fine diner. Why bad? Because I know how to make it at home, so why bother ordering it again? This practice reduced our eating out options, until I learnt to enjoy the dish even if I know how to prepare it. This is one such dish that I appreciate, no matter where it is prepared.

Frozen Udon Noodles With Mirin and White Miso

For this recipe, I have used frozen udon noodles, which are available at Oriental supermarkets. Frozen noodles have much shorter cooking time and are smooth and chewy. They come in blocks which are easier to store and use. Dried udon or soba noodles can be used in its place. Learn to make udon noodles at home from Lara.

Mirin is Japanese cooking wine. This light gold coloured liquid adds sweetness and flavour to the dish. There are two types of mirin – Hon Mirin, which contains 14% alcohol and Shin Mirin, that contains 1% alcohol. When cooked, the alcohol evaporates leaving behind concentrated flavours. Use mirin sparingly because the taste is strong.

Miso is a salty condiment used in Japanese cooking. It is prepared by fermenting soy beans, rice or barley with salt and koji(a mold culture), and are aged in wooden caskets. They are differentiated by factors like the type of grain used, how long they are aged etc. Red and white miso are the common varieties available. If you are not introduced to miso before, start with white miso, because it is milder and smoother than red miso. When stored properly in a refrigerator, it stays fresh for a year.

Ingredients

Frozen udon noodles – 2 blocks (about 8 oz)
Red onion – 1, sliced
Fresh spinach – 1 cup, chopped
Sambal oelek (fresh chilli paste) – 1 tsp
Grated ginger – 1 tsp
Garlic – 2 cloves, minced
Lemon juice – 1 tbsp
Sesame oil – 1 tbsp

Miso sauce

Miso – 2 tbsp
Mirin – ¼ cup
Rice vinegar – 2 tbsp
Water or stock – ¼ cup

Method

Cook udon noodles according to instructions. Drain, rinse and set aside. Combine all the ingredients for the miso sauce into a smooth mixture.

In a skillet or wok over medium-high heat, heat oil and sauté onion. When the onions have caramelized, reduce the heat, add ginger, garlic and spinach. Let the spinach wilt and add miso sauce. When the sauce bubbles vigorously, add cooked noodles. Toss to combine, squirt lemon juice and serve hot. No additional salt is required as miso is salty enough.

Udon Miso Bowl

On a different note, my Baked Portabella has won last month’s challenge of No Croutons Required, hosted by Lisa and Holler. Many thanks to the hosts and to those who voted for me.

No Croutons Required

Arundathi, Miss Bellevue, Namratha, Cynthia have awarded me with ‘Yummy Blog Award’.

Yummy Blog Award

I thank these ladies and pass the award to all food bloggers who expend their time and energy to enrich the food blogging community.

18 comments:

Raaga said...

it looks beautiful... so close to lunch time and I'm hungry,

Nandita said...

Absolutely yummy...love udon noodles :) One of the things we smuggle back to India on our trips outside :)

Asha said...

Fabulous looking as usual!:))

Enjoy the YUM award, well deserved.

ms said...

I always wanted to know what to do with that packet of miso i picked up at the farmers market. Thanks for the detailed instructions!

Nupur said...

The noodles looks so light and delicious, Suganya! I have yet to try the frozen udon noodles...should buy them sometime.

Priya said...

I came to inquire about your absence and you have this wonderful bowl of noodles waiting for me, Thank you Sug :)
I have been planning on buying miso ever since I read Nupur's posts, now you have given me a strong case to contest the need for yet another ingredient in my pantry :D

TheCooker said...

The noodles looks absolutely delicious.

Congrats on your awards. All well deserved.

Arundathi said...

what a great bad habit - to replicate what you eat! that's cool! you have to have an extremely sharp palette!
congrats on the award - you totally deserve it!

Lisa said...

I just love your recipes. Yet another winning recipe. I quite like miso. I have not tried your baked portabella mushroom yet, but I'm very much looking forward to the experience.

Chuck said...

Love the blog, love the photos and love the Miso Bowl. Very nice!

Namratha said...

That so sounds like me, recreating restaurant dishes, does get in the way at times doesn't it? :D

It looks very appetizing.

Kalai said...

Love this recipe!! Easy and delicious. Haven't tried frozen udon noodles yet, but will look for them. Congrats on the very well deserved award. If anyone has a yummy blog, it's you! :)

Anonymous said...

Extremely beautiful blog. After stumbling upon your blog a while back, I am unable to resist coming here every so often to check the receipes and the pictures. I am usually lazy to cook, but your pics make me want to go back to the kitchen.

Srivalli said...

I thought I commented?>..:P...anyway that looks yummy suganya!..just came back to check on that picture again!

Sig said...

That sure is not a bad habit... :) Whenever I try to recreate a recipe, I end up with something totally different, so I have to go back to the restaurant for the original any way, and I add a new dish to my list... :) Win-win...
You know what your problem is? You are way too good :D

Hannah said...

Oh, I just love udon, but I rarely make it... Now I'm seriously craving a big bowl of it, your photos are just gorgeous!

Suma Rajesh said...

hai....i have nevr heard of frozen noodles.......thats looks yummy ....

bee said...

congrats, sug. i'd never heard of frozen udon noodles. will look for them next time.

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