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Miso Udon Noodle Soup
with Purple Daikon, Bok Choy & Soft-Boiled Eggs
50 MIN
4 Servings
From the Test Kitchen
Umami—sometimes called "the fifth taste"—is an incredibly important part of Japanese cooking. It captures the savory character of many ingredients, including the fermented flavor of miso paste that forms the base for tonight’s soup. To complement the delicate miso, we're simmering the broth with dried lime (a brine-cooked lime allowed to dry in the sun) to add a subtle, refreshing citrus flavor to the broth. Marinated purple daikon radish—a crisp, visually stunning variety—rounds out the flavors in the bowl and serves as a pleasant contrast to delightfully slurpable udon noodles.
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NutritionPER SERVING
-
Calories650 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & marinate the radish:
Wash and dry the fresh produce. Heat a small pot of water to boiling on high. Peel and finely chop the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel the carrots and thinly slice into rounds. Cut off and discard the root end of the bok choy; thinly slice the stems and roughly chop the leaves. Roughly chop the cashews. Cut off and discard the ends of the radish. Peel the radish; halve lengthwise, then thinly slice crosswise. Place the radish in a bowl with the sesame oil; season with salt and pepper.
2
Cook & peel the eggs:
Carefully add the eggs to the pot of boiling water. Cook for exactly 7 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs and set aside in a warm place.
3
Cook the carrots:
While the eggs cook, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened.
4
Start the soup:
Add the miso paste, hoisin sauce, dried lime and 5 cups of water to the pot. Heat to boiling on high. Once boiling, reduce the heat to medium and cook, stirring occasionally, 7 to 9 minutes, or until reduced in volume by about ¼. Add the bok choy stems and leaves. Season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the stems have softened and leaves have wilted.
5
Finish the soup:
Add the noodles (carefully separating with your hands before adding) and soy sauce to the pot. Cook, stirring occasionally, 2 to 4 minutes, or until thoroughly combined and heated through. Turn off the heat. Season with salt and pepper to taste. Carefully remove and discard the dried lime.
6
Plate your dish:
Divide the finished soup between 4 bowls. Transfer the peeled eggs to a cutting board; cut in half and season with salt and pepper. Top the soup with the seasoned eggs. Garnish with the green tops of the scallions, cashews and marinated radish (including the marinating liquid). Enjoy!
1
Prepare the ingredients & marinate the radish:
Wash and dry the fresh produce. Heat a small pot of water to boiling on high. Peel and finely chop the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel the carrots and thinly slice into rounds. Cut off and discard the root end of the bok choy; thinly slice the stems and roughly chop the leaves. Roughly chop the cashews. Cut off and discard the ends of the radish. Peel the radish; halve lengthwise, then thinly slice crosswise. Place the radish in a bowl with the sesame oil; season with salt and pepper.
2
Cook & peel the eggs:
Carefully add the eggs to the pot of boiling water. Cook for exactly 7 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs and set aside in a warm place.
3
Cook the carrots:
While the eggs cook, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened.
4
Start the soup:
Add the miso paste, hoisin sauce, dried lime and 5 cups of water to the pot. Heat to boiling on high. Once boiling, reduce the heat to medium and cook, stirring occasionally, 7 to 9 minutes, or until reduced in volume by about ¼. Add the bok choy stems and leaves. Season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the stems have softened and leaves have wilted.
5
Finish the soup:
Add the noodles (carefully separating with your hands before adding) and soy sauce to the pot. Cook, stirring occasionally, 2 to 4 minutes, or until thoroughly combined and heated through. Turn off the heat. Season with salt and pepper to taste. Carefully remove and discard the dried lime.
6
Plate your dish:
Divide the finished soup between 4 bowls. Transfer the peeled eggs to a cutting board; cut in half and season with salt and pepper. Top the soup with the seasoned eggs. Garnish with the green tops of the scallions, cashews and marinated radish (including the marinating liquid). Enjoy!
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