- 1 tbsp Mitoku Toasted Sesame Oil
- 2 slices fresh ginger root, chopped
- ½ cup (65g) onion, thinly sliced
- ½ cup (65g) celery, sliced
- ⅔ cup (130g) carrot, sliced
- 4 cups (960ml) stock or water
- ⅓ cup (40g) Mitoku Toasted Sesame Seeds
- 2 level tbsp Mitoku Organic Hatcho Miso
- 2 level tbsp Mitoku Organic Brown Rice Miso
- 1 tbsp Mitoku Organic Mikawa Mirin
- 1 lb (455g) uncooked Mitoku Organic Udon
- Scallions, slivered, to garnish
- Heat the oil in a medium-sized pot. Sauté the ginger until golden brown, then discard. Sauté the onion until translucent. Add the celery and carrot, and sauté briefly.
- Add stock or water, and bring to a boil. Reduce the heat, cover, and simmer until the vegetables are tender.
- While the vegetables are cooking, thoroughly grind the toasted seeds in a suribachi or mortar. Add the miso, mirin, and 120ml of broth. Purée with the seeds, then add to soup.
- Cook the udon in 4 litres of rapidly boiling water until just al dente (firm). Drain, rinse briefly in a cold water bath, and drain again.
- Divide the noodles in 4 or 5 bowls. Ladle hot miso broth over top of noodles to almost cover. Garnish with scallions and serve.
For a satisfying winter meal, serve this hearty and flavorful entrée piping hot, accompanied by a side dish of greens. In warmer weather, try omitting the sautéed vegetables, substitute 3 tbsp white miso for the red miso, and top the noodles and broth with a colorful assortment of lightly steamed or simmered vegetables.
Recipe by John & Jan Belleme