Shiitake Mushroom Miso Broth with Udon and Ginger Squash Recipe
A comforting and flavorful Shiitake Mushroom Miso Broth featuring tender kabocha squash, fresh udon noodles, and aromatic ginger, perfect for a warming and wholesome meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Broth Ingredients
- 1/2 ounce (15 grams) kombu seaweed
- 1/2 ounce (15 grams) dried shiitake mushrooms
- 6 cups water
- 3 tablespoons fresh ginger root, minced (portion: 1 tablespoon for squash, 2 tablespoons for broth)
- 6 fresh shiitake mushrooms, sliced
- 3 tablespoons tamari
- 3 tablespoons mirin (Japanese cooking wine)
- 3 tablespoons red miso
- Sesame oil (for garnish)
Main Ingredients
- 1 1/2 pound kabocha squash
- 1 tablespoon vegetable oil
- 8 ounces udon noodles
- 8 heads baby bok choy, sliced lengthwise
- Half an Asian pear, sliced
- 4 scallions, sliced on the diagonal
Instructions
- Make the stock: Bring 6 cups of water to a boil. Add kombu seaweed and dried shiitake mushrooms, then reduce the heat to a simmer. Let it simmer for about an hour to extract maximum flavor. Once done, strain out the kombu and mushrooms, reserving the flavorful broth.
- Prepare the squash: Preheat your oven to 375°F (190°C). Cut the kabocha squash in half and scoop out the seeds. Carefully remove the skin using a large chef’s knife or a vegetable peeler for ease. Then, slice the squash into three-quarter inch thick pieces.
- Roast the squash: In a large bowl, toss the kabocha slices with vegetable oil and 1 tablespoon of the minced ginger. Arrange the squash evenly on a baking tray lined with parchment paper. Roast for about 20 minutes, turning occasionally to ensure even browning. Once done, remove from the oven and set aside.
- Simmer the broth with aromatics and vegetables: Return the strained broth to the stovetop and add the remaining 2 tablespoons of minced ginger, sliced fresh shiitake mushrooms, tamari, and mirin. Let it simmer gently for 10 to 15 minutes to combine flavors. Next, add the udon noodles, baby bok choy, sliced Asian pear, and scallions. Continue simmering for another 3 to 4 minutes until the noodles and greens are tender.
- Miso mixture: Remove about half a cup of hot broth and mix it thoroughly with the red miso until it forms a smooth paste. Turn off the heat under the broth to avoid boiling, then stir the miso paste back into the pot, preserving its delicate flavor and probiotics.
- Serve: Ladle the hot broth with noodles and vegetables into wide bowls. Top each serving with the roasted kabocha squash slices and a drizzle of fragrant sesame oil for added depth and a nutty finish.
Notes
- Removing the kombu before boiling prevents bitterness in the broth.
- Be careful when handling the kabocha squash as it is quite hard; a sharp knife is recommended.
- Do not boil miso; adding it off heat preserves its flavor and nutrients.
- You can substitute tamari with low-sodium soy sauce if desired.
- For a vegan broth, ensure your miso is made without fish stock.
Keywords: Shiitake mushroom miso broth, kabocha squash soup, udon noodle soup, Japanese vegetarian soup, ginger miso broth
