Miso Cabbage Udon Noodle Soup
Miso Cabbage Udon Soup
Savory, slurpable, and packed with bold flavor, this Miso Cabbage Udon Soup is a cozy bowl with serious depth. Rich miso broth, tender udon noodles, and sweet cabbage come together with garlic, ginger, and a touch of heat from jalapeño and sriracha. Ground beef adds hearty comfort, while bright lime and ponzu bring a crave worthy tangy finish. It’s the kind of umami loaded udon noodle soup that tastes slow simmered but comes together easily for a warming, flavor forward meal any night of the week.
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- Author
- Olivelle
- Prep Time
- 20 minutes
- Cook Time
- 45 minutes
- Servings
- 6-8
- Category
Soups & Stews
- Cuisine
- Asian
Ingredients
- 2 Tbsp Wasabi Infused Olive Oil
- ½ Medium Yellow Onion, diced
- 1 Jalapeño, seeded and diced
- 2 Medium Carrots, diced
- 1 Green Bell Pepper, diced
- 4 Cloves Garlic, diced
- 1 Tbsp Ginger, grated
- 1lb Ground Beef
- 1 ½ Tbsp Black Garlic Shiitake Rub
- 1 tsp Black Garlic Infused Sea Salt
- 4 Tbsp Ponzu Barrel Aged Balsamic
- 1 Medium Green Cabbage, thinly sliced and divided
- 4 Tbsp Yellow Miso Paste
- 2 Tbsp Sriracha
- 6 cups Chicken Stock
- 2 Limes, juiced and zested
- Udon Noodles, Toasted Sesame Seeds, Green Onions, to serve
Directions
- In a large soup pot over medium heat add 2 Tbsp Wasabi Infused Olive Oil. Add in onion, jalapeno, carrots, bell pepper and saute until soft, about 15 minutes.
- Add in garlic and ginger saute until fragrant, about 1 minute. Increase heat to high then add in ground beef, Black Garlic Shiitake Rub, and Black Garlic Infused Sea Salt. Cook until beef is browned, about 5 minutes then add in Ponzu Barrel Aged Balsamic.
- Lower heat to medium and add in half the cabbage. Stir to slightly wilt, about 1 minute. Add in miso, sriracha, and chicken stock. Bring soup to a simmer then lower heat cover and let cook for 20 minutes.
- Before serving, finish with fresh lime juice, zest, and the remaining fresh cabbage.
- Serve soup over udon noodles and top with sesame seeds and greens onions.