Spicy Miso Udon
Spicy Miso Udon is a bowl that mixes Japanese and Turkish ideas, with cured sucuk and red pepper paste feeding heat into a light katsuobushi broth. The real test is temperature: the broth is steeped rather than boiled, and the soup stays at a bare simmer so the delicate flavor survives. Sardines, enoki and a soft egg finish it, so expect a savory, hot, layered soup for two.
Instructions
Bring the chicken broth to a boil, stir in the katsuobushi, then take the pot off the heat and let it steep for 1 minute. Strain out the flakes and discard them, keeping the broth.
Cook the udon in salted water until al dente. Drain, rinse under cold water, and set aside.
In a medium soup pot, stir fry the sucuk, green pepper and onion in olive oil. Add the cabbage, paprika powder and red pepper paste, and stir until everything is coated.
Pour in the reserved broth and bring it to a gentle simmer over low to medium heat. Keep it well below a boil, since the katsuobushi flavor is delicate and heat will spoil it.
Add the bean sprouts and simmer until the vegetables are as tender as you like them.
Stir in the noodles, miso, honey and Tabasco, keeping the soup from boiling. Add the enoki and sardines and simmer only until they are warmed through.
Crack the egg or eggs into the broth and serve once the yolk is just firm. Garnish with scallions.
Make it personal.
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