Miso Butter Udon Noodle Soup with Mushrooms

Ingredients

• 6 cup dashi or chicken stock
• 4 tbsp white miso paste
• 400 g fresh udon noodles
• 150 g shiitake mushrooms, sliced
• 150 g cremini mushrooms, sliced
• 2 tbsp unsalted butter
• 1 tbsp toasted sesame oil
• 2 clove garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp rice vinegar
• 2 cup baby spinach
• 4 unit soft-boiled eggs

Instructions

1. 1

   Bring 6 cups dashi (or chicken stock) to a gentle simmer in a large pot over medium heat.

2. 2

   Meanwhile, heat 1 tbsp sesame oil and 1 tbsp butter in a skillet over medium-high heat until foaming subsides.

3. 3

   Add sliced shiitake and cremini mushrooms in a single layer and sear 4-5 minutes without stirring until deeply caramelized on one side.

4. 4

   Toss in minced garlic and grated ginger, cook 30 seconds until fragrant, then deglaze with 1 tbsp mirin and 1 tbsp soy sauce, scraping up any browned bits.

5. 5

   Whisk white miso paste with a ladleful of the warm dashi in a small bowl until smooth, then stir back into the pot off direct heat to preserve the miso's living cultures.

6. 6

   Return broth to a bare simmer (do not boil) and season with rice vinegar and a pinch of sugar.

7. 7

   Cook 400 g fresh udon noodles in boiling water for 2 minutes, then drain and divide among 4 warm bowls.

8. 8

   Ladle the miso broth over the noodles, top with the seared mushrooms and a handful of baby spinach that will wilt in the hot broth.

9. 9

   Finish each bowl with a soft-boiled egg halved, sliced scallions and a small pat of butter that melts into a glossy slick.