Written by Christine Miksis
Have you ever eaten something so unbelievably heavenly during your travels that you developed an unhealthy, Charlie Sheen-like addiction to it?
You might find yourself endlessly talking to a friend about how incredible it was, saying things like, “I’m sick of people calling me crazy, I’m just passionate [about food]!”
Other symptoms include the urge to frequently search for good airfare deals just so you can re-live your heaven at that destination again; desperately scouring INSERT FOOD GENRE HERE menus to find something exactly the same; or drooling like Pavlov’s dog at the mere thought of that dish.
If you were a D-list celebrity, Dr. Drew would certainly have something to say about you.
As I’m sure you’ve guessed, I myself have felt super passionate like good ol’ Charlie about a heaping handful of culinary delights during my travels.
The top contenders? Grilled feta cheese and banana peppers from Santorini, plum gnocchi with speck in a cream sauce from Lake Maggiore, and probably something you didn’t expect: a simple bowl of miso udon soup from … Paris.
Yes, that’s right, not Tokyo, but Paris. I haven’t been to Japan yet, but I would imagine this lovely bowl of soup would fit right in there.
The scene of the crime was Kunitoraya, a charming, organic-looking little Japanese Udon restaurant on Rue Sainte-Anne in the 1st arrondissement.
This street houses tons of great Japanese restaurants, but Kunitoraya is arguably the best and hippest of them all.
I had been Boston Terrier-sitting my friend Laura’s pup while she had skedaddled off to Amsterdam with her beau, and she suggested I grab lunch there since it was nearby.
Off I went to order the miso udon soup with pork and salsify that she had suggested, and out I came, a changed woman.
The miso udon soup was served steaming, piping hot in a ceramic bowl, and the noodles were just chewy enough, the broth was just salty enough, the salsify was just earthy enough, the pork was just bacon-y enough, and the scallions were just sprinkled enough. Divine.
Now that I’m once again living Stateside, I have found myself guilty of udon addiction.
I sadly sit at the computer for way longer than a human should, desperately scouring Japanese menus online to find something exactly the same.
Unfortunately, this situation has been unsuccessful, so I put myself up to the challenge of making my own miso udon soup.
Whole Foods has been good to me, providing the necessary ingredients to make the dashi, the Japanese broth, but you could probably find the ingredients much cheaper at a Japanese market.
For your information, udon is a traditional Japanese noodle that is rather large and made from flour, water and salt.
More common in regions of southwestern Japan, udon is usually served in a very hot broth, but it can also be served cold just as well.
It’s okay to slurp the noodles. The Japanese insist.
- 2 large pieces of kombu (about 5-6 inches)
- 1 cup dried bonito flakes
- 1/4 cup (60 grams) white miso paste
- 6 ounces shiitake mushrooms, thinly sliced
- 1 salsify root (or black radish or parsnip; see Notes section)
- 1/2 pound fresh udon noodles
- 1 tablespoon vegetable or canola oil
- 3 to 4 ounces very thinly sliced pork (optional)
- 1 scallion, chopped
- kosher or sea salt
- To make the dashi, combine the kombu and bonito flakes with 2 quarts (8 cups) water in a large pot over medium heat.
- Turn off the heat just as the water is about to come to a simmer.
- Pour through a strainer into a larger bowl to remove the kombu and flakes.
- Pour the dashi back into the pot over medium heat. Whisk the miso into the dashi until smoothly blended.
- Shave the skin off the salsify with a vegetable peeler, and grate coarsely.
Note: Don't peel the salsify and set aside ahead of time because the salsify will brown rather quickly.
- Add the salsify and sliced shiitakes to the broth.
- Add the udon noodles and cook just until the broth is about to come to a boil.
- While the soup heats, make the pork if desired. Heat the oil in a skillet over medium-high heat until shimmering.
- Add the sliced pork in batches, and sauté just until browned and cooked through.
- Ladle out the soup in bowls, add the pork, and garnish with a pinch of scallions. Serve immediately.
If you can't find salsify root, substitute black radish for a spicier crunch, or parsnip for a sweeter earthiness. Both radishes and parsnips can be peeled and grated in advance - do it while the broth heats up.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 380Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 33mgSodium: 1991mgCarbohydrates: 44gFiber: 7gSugar: 7gProtein: 22g
The nutritional information above is computer-generated and only an estimate.
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