Miso Cabbage Udon Noodle Soup
Miso Cabbage Udon Soup
Brie Thompson
6
20 minutes
45 minutes
Few things comfort me like a big, steamy bowl of soup, and this Miso Cabbage Udon Noodle Soup delivers. Yellow miso, ginger, and jalapeño build a savory broth, while Wasabi Infused Olive Oil, Black Garlic Shiitake Rub, and Ponzu Barrel Aged Balsamic bring deep umami and a little heat to the ground beef. Tender cabbage, slurpable udon noodles, and bright lime make every spoonful satisfying.
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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 Garlic Cloves, diced
- 1 Tbsp Ginger, grated
- 1 lb 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, to serve (*see notes for gluten free option)
- Toasted Sesame Seeds, to garnish
- Green Onions, sliced, to garnish
Directions
Heat 2 Tbsp Wasabi Infused Olive Oil in a large soup pot over medium heat. Add the onion, jalapeño, carrots, and bell pepper and sauté until soft, about 15 minutes.
Add the garlic and ginger and sauté until fragrant, about 1 minute. Increase the heat to high and add the ground beef, Black Garlic Shiitake Rub, and Black Garlic Infused Sea Salt. Cook until the beef is browned, about 5 minutes. Add the Ponzu Barrel Aged Balsamic.
Reduce the heat to medium and add half the cabbage. Stir until slightly wilted, about 1 minute. Add the miso, sriracha, and chicken stock and bring to a simmer. Reduce the heat to low, cover, and cook for 20 minutes.
Stir in the lime juice and lime zest. Top with the remaining cabbage.
Cook the udon noodles according to package directions. Serve the soup over the noodles. Top with the sesame seeds and garnish with the green onions. Serve immediately.