Tuesday, October 28, 2008

Unagi and Udon Noodles in Miso Soup

Hubby was impressed with the simplicity of the miso soup we cooked here. It was clear, fresh yet tasty and full of flavor. He bought several packs of fresh udon and wanted me to use the same soup base we cooked before. Easy peasy.

This dish is very simple to prepare. It is more like combining the different ingredients more than the cooking itself. First you prepare the miso soup stock. Then you cook the udon noodles (according to package directions) then add the topping. In this case, it is the grilled Unagi.

Unagi is the Japanese word for freshwater eels. I was able to buy pre-cooked grilled unagi, which I used as topping. You can also use various seafoods like I used before. You can also use meat like chicken or pork. See? This dish is so super versatile!

There are several popular kinds of Japanese noodles. First is the Ramen, the instant version is the most popular here in the Philippines. These are thin wheat-based noodles. Second is the Soba noodles made from buckwheat flour. I have cooked soba noodles before. Recipes and pictures here. Then we have the Somen. I have not tried cooking Somen yet. It is very thin wheat-based noodles. I believe this is similar to angel hair. Finally, we have the Udon noodles, the thickest noodles of them all, which is also wheat based. This is the noodle that we used for this dish.

Sharing this Japanese noodles dish with the Regional Recipes food event, launched by Darlene of Blazing Hot Wok. It is a blogging event that celebrates food from all over the world! Each month a region will be selected - this month being Japan. Food bloggers are invited to prepare and post a recipe originating from that area. Then, we can learn different Japanese dishes by the round-up time! This month's host is Wandering Chopsticks. To see last month's delicious dishes from Greece, please click here.

400 gms fresh udon noodles, cooked according to package directions
1 pc pre-cooked grilled unagi, sliced
1 pc soft tofu, cubed
nori sheets, cut
1 stalk green onion, chopped

for the soup base:
4 T garlic (optional)
5 C water
2 T mirin (Japanese sweet cooking wine)
1 T miso paste
2 T dashi granules (Japanese broth concentrate, available in Japanese or Asian stores)
salt and pepper to taste

1. Boil the water in a pot. When it boils, add the garlic, mirin, and the dashi granules.

2. When the dashi granules are dispersed, turn off heat and add the miso paste. (The healthy benefits of the fermented miso will be rendered useless when coooked.) Mix thoroughly until miso is dispersed. Add salt and pepper to taste. I did not add salt anymore because miso is already salty.

3. In individual serving bowls, arrange the udon noodles. Pour in the soup stock. Top with the grilled unagi, nori sheets, tofu. Sprinkle with green onions. Serve immediately.

Delicious and tasty one-dish meal anybody can prepare in a hurry. :)

Sharing this noodles dish with the Presto Pasta Nights community, headed by Ruth of Once Upon a Feast. This week's host is Chef Melissa, the Cooking Diva. To see last week's array of delicious pasta dishes, please click here.

Here are my other Japanese recipes:

Sukiyaki Inspired Beef Udon Soup

Seafood and Noodles in Miso Soup

Soba Noodles with Unagi

Grilled Fish with Miso Glaze


NKP said...

I love noodle soups, this looks so tasty. I have never had unagi before, I don't know if it has made it across the ocean!

Big Boys Oven said...

gosh you got my favourite unagi, I am sure this dish you prepared sure a winner!

Jescel said...

hmnn... udon is one of my favorite noodles... this soup looks yummy. I love japanese food! i think they're a lot healthier! :o)

Unknown said...

i'm not really a miso soup fan, but the unagi got my attention... :)

Coby said...

I adore Japanese food, but I am embarrassed to admit I almost only ever buy it, never cook it...unless you count instant miso (blush). I think I need to come visit your blog more and learn something!:D

Manggy said...

You know, it just occurred to me that I've never seen unagi not in a marinated and grilled state. Weird. But I do love it so-- and the soup looks so hearty and delicious as a result! :)

eatingclubvancouver_js said...

This looks like what I'm hankering for right now: a good bowl of noodles in soup!

Soli Deo Gloria said...

Hi Natashya! I'm sure your Japanese delis or Asian groceries have it! Its not cheap though :)

Thanks Big Boys!

Hi Jescel! We love Japanese food because of its ease in preparation as well!

Soli Deo Gloria said...

Hi Mikky! We sometimes indulge in Unagi once in a while :)

Welcome Coby! I'm glad you like my blog! I hope you drop by more often!

Hi Manggy! Precooked grilled Unagis are available in Japanese stores. :)

Hi JS! Warm, delicious, tasty! What more can you ask for? :)

Unknown said...

whoa...my favorite unagi! i love it on everything...hmmm especia lly sushi rice hehe

Soli Deo Gloria said...

Hi Rita! Glad you like it! :)

Ivy said...

I am sorry to say that I don't know what unagi is but it looks great.

Soli Deo Gloria said...

Hi Ivy! Unagi is grilled freshwater eel. I hope you get to try it one day! :)

Ruth Daniels said...

I love noodle soups, but I must admit, eel is one of the very few things I won't eat. That said, my husband, daughter and son-in-law will love this dish.

Thanks so much for sharing with Presto Pasta Night.

Anonymous said...

Clever combo! Looks great:-)

dp said...

Excellent entry for RR! Two of our favorite Japanese flavors: miso and unagi. And udon noodles are just fun to slurp up! This would definitely be a hit with everyone in our house.

Susan @ SGCC said...

What a beautiful soup! I love both miso soup and udon noodles, especially together!

Soli Deo Gloria said...

Awww Ruth! Eels are quite tasty. They do not look good raw, so I usually buy the precooked ones... that's how I cheat. shhh, don't tell...

Thanks Marc!

Hello Darlene! Looking forward to more of Regional Recipes! Great idea, by the way!

Thanks Susan! I'm glad you enjoy Japanese food, too! :)

Mary Bergfeld said...

Udon noodles will make this a favorite in our house. Your soup is beautiful. Thanks for sharing.

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