Udon noodle soup is traditionally made with a pork broth, but we were eager to make one with a rich chicken stock. We have upped the amount of vegetables in the soup to make it a vibrant, substantial dinner. Glazing the vegetables and chicken with miso before adding them to the broth gives them a deep umami flavor.
Serves 6
- 8 dried shiitake mushrooms
- 1 cup boiling water
For the miso-glazed vegetables and chicken:
- 4 tablespoons mirin
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons white miso paste
- 2 teaspoons minced fresh ginger
- 2 teaspoons toasted sesame oil
- 6 to 8 baby bok choy, halved (if not available, use 2 regular bok choy, cut lengthwise into eighths)
- 3 cups 1-inch broccoli florets
- 5 to 6 sliced fresh shiitake mushrooms, 1⁄4 inch thick
- 2 carrots, sliced and cut on the diagonal, 1⁄4 inch thick
- 1 1⁄2 pounds skinless chicken breast, cut into 1⁄4-inch-thick strips
For the soup:
- 1 tablespoon vegetable oil
- 1 teaspoon toasted sesame oil
- 1 teaspoon minced fresh ginger
- 2 teaspoons minced garlic
- 1 cup sliced scallions, white and light green parts only, separated
- 1 tablespoon white miso paste
- 1 tablespoon low-sodium soy sauce
- 5 cups low-sodium chicken broth
- Sea salt
- Freshly ground black pepper
- One 8-ounce package udon noodles
- 1 lime, cut into 6 wedges
1. Set the racks in the middle and lower thirds of the oven and preheat the oven to 400 degrees.
2. Place the dried shiitake mushrooms in a bowl, cover with the boiling water, and set aside to reconstitute.
For the miso-glazed vegetables and chicken:
3. Evenly divide the mirin, soy sauce, vegetable oil, white miso paste, ginger, and sesame oil between two large bowls. Mix well. Place the bok choy, broccoli, fresh shiitakes, and carrots in one of the bowls and toss until the vegetables are well coated. Place the chicken strips in the other bowl and toss until well coated.
4. Arrange all the vegetables in a single layer on a rimmed baking sheet. Roast for 10 minutes. Remove from the oven and, using tongs or a spatula, flip the vegetables. Return the vegetables to the oven. Arrange the chicken strips in a single layer on another rimmed baking sheet and place in the oven with the vegetables. Roast the chicken and vegetables for 10 minutes. Remove both pans from the oven and set aside.
For the soup:
5. Drain the reconstituted mushrooms, reserving the soaking liquid, and slice them. Strain the soaking liquid to remove any grit. Set both aside.
6. In a large stockpot over medium-high heat, heat the vegetable and sesame oils until shimmering. Add the sliced reconstituted mushrooms, ginger, garlic, and 3⁄4 cup of the sliced scallions. Cook, stirring continuously, until lightly browned, about 2 minutes. Add the miso and soy sauce and cook, stirring, for an additional 2 minutes. Add the broth, the reserved mushroom soaking liquid, and 2 cups water. Bring to a boil, then reduce the heat to low. Season with 1 teaspoon salt and 1⁄4 teaspoon pepper and simmer for 20 minutes.
7. Meanwhile, bring a large pot of water to a boil. Add the noodles and cook according to the directions on the package. Drain and set aside.
8. Strain the broth, discarding the solids.
9. Place the noodles into six individual bowls and add glazed vegetables and chicken to each, dividing them evenly. Ladle the soup into each bowl and top with the remaining scallions and the lime wedges. Serve hot.
