Miso ramen/udon

Serves 2

  • ½ cup sliced dried shiitake mushrooms 
  • ¼ medium yellow onion, thinly sliced
  • ½ tbsp. peeled and finely chopped fresh ginger
  • 1 medium garlic clove, finely chopped
  • 3 cups low-sodium vegetable or chicken broth or stock
  • 1 tablespoons soy sauce
  • 1 (6-ounce) package udon noodles
  • ½ medium napa cabbage (about 12 ounces), cored, halved lengthwise, and cut crosswise into 1-inch pieces
  • ¼ cup white miso
  • 2 large eggs (optional)


  1. Soak dried mushrooms in 1.5c boiling water for 15m
  2. In stock pot, heat 2 tbsp. oil until shimmering. Sautee onions, garlic and ginger until tender, about 5m.
  3. Increase heat to medium-high. Add stock, soy sauce, mushrooms and strained mushroom liquid. Bring to boil, then lower to simmer 15m.
  4. Add napa cabbage, simmer 5m until tender.
  5. Add miso, stir to combine.
  6. Serve over cooked udon (or other) noodles. Add boiled egg, fishcake and seaweed.