Miso Finding That Udon When I Return Home
Written and Photographed 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 Kayak for good airfare deals just so you can re-live your heaven at that destination again; desperately scouring INSERT FOOD GENRE HERE menus on Menupages 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.
Miso Udon Soup with Pork and Salsify
Habit-forming miso udon soup, brimming with thick noodles, comes from a surprising location: Kunitoraya restaurant in Paris.
Ingredients
- 2 large pieces of kombu (about 5-6 inches)
- 1 cup dried bonito flakes
- 2 tablespoons vegetable or canola oil
- 2 ounces very thinly sliced pork
- 2-4 tablespoons white miso paste (depending on your taste)
- 6 ounces shiitake mushrooms, halved
- 1 salsify root
- 1/2 pound fresh udon noodles
- 1 scallion, chopped
- kosher or sea salt
Instructions
- To make the dashi, combine the kombu and bonito flakes with 2 quarts water in a large pot over medium heat.
- While waiting for the dashi to come to a simmer, set a skillet on medium-high heat and add 1-2 tablespoons oil.
- When hot, cook the shaved pork until cooked through and set aside.
- Return to the dashi, and turn off the heat just as the water is about to boil. 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.
- Add the shiitakes, then shave the skin off the salsify with a vegetable peeler, and afterward, peel the rest directly over the dashi.
Note: Don't peel the salsify and set aside ahead of time because the salsify will brown rather quickly. - Add the udon noodles and cook just until the broth is about to come to a boil.
- Ladle out the soup in bowls, add the pork, and garnish with a pinch of scallions. Serve immediately.
Nutrition Information:
Yield: 2 Serving Size: 1Amount 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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Very interesting article, sounds yummy.
Sometimes it is just plain rude not to slurp!
You really know how to eat. And this soup recipe sounds fabulous. Now, I having a craving for miso soup!
I love udon, and love even more the idea of eating it in Paris!
I’ve never even heard of Udon – yes, I lead a sheltered life – but it sounds divine and life-changing!
Thanks for the article. So what exactly is salsify root? I haven’t heard of that one although when I go to the Asian grocers there’s so many things I have no idea about.
Waiting for the widget to accompany the photo so the reader can savor the bouquet of this sumptious soup!
Really great recipe, I also added in mushrooms, carrots and cilantro to top it off!