12 November 2008
Udon Miso Soup with Chicken and Mushrooms
I got a little scared of this one when I sat down to eat it and was staring at those big fat white noodles and thinking about them tasting like paste, but it was all lovely and delicious. I liked the thick noodles, but I think I'd like this as much with cellophane noodles in place of the udon and a mound of bean sprouts on top. (Though that'd probably be mixing my food culture references, unless miso is used also in Vietnamese cooking.)
I think I probably killed my miso by cooking it at too high a heat, but the flavour of the broth was quite delicate and nice. Not too salty, as I was afraid it would be, but just nice. I did get a lighter miso, a white one rather than something dark, so it probably was easier for an unaccustomed palate to eat than if I'd used a brown or golden miso instead.
Now the challenge is to find more recipes for miso, because I've got a whole tub of the stuff to use.