Miso Cabbage Udon Soup
Rated 5.0 stars by 1 users
Category
Soups & Stews
Cuisine
Asian
Author:
Olivelle
Servings
6-8
Prep Time
20 minutes
Cook Time
45 minutes
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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Ingredients
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2 Tbsp Wasabi Infused Olive Oil
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½ Medium Yellow Onion, diced
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1 Jalapeño, seeded and diced
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2 Medium Carrots, diced
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1 Green Bell Pepper, diced
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4 Cloves Garlic, diced
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1 Tbsp Ginger, grated
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1lb Ground Beef
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1 ½ Tbsp Black Garlic Shiitake Rub
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1 tsp Black Garlic Infused Sea Salt
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4 Tbsp Ponzu Barrel Aged Balsamic
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1 Medium Green Cabbage, thinly sliced and divided
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4 Tbsp Yellow Miso Paste
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2 Tbsp Sriracha
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6 cups Chicken Stock
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2 Limes, juiced and zested
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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.