Comments on: Sweet Miso Udon

By: Jeanine Donofrio

Jeanine Donofrio — Fri, 17 Feb 2017 21:11:25 +0000

In reply to Kate. Hi Kate, sorry for my slow reply. No, don't add a cup or two of water, just cook the noodles separately and add the hot noodles to the dish.

By: Kate

Kate — Mon, 13 Feb 2017 19:35:20 +0000

Hi There! Quick question regarding this recipe. When you say: “Add cooked noodles (if you can time this well, add them right from the boiling water so the excess water will help to create the sauce).” Do you mean to add a cup or two depending on need? Thank you!

By: Carrots4ever

Carrots4ever — Wed, 05 Oct 2016 21:33:37 +0000

I love this soup. I thought about adding some fennel but decided not to, this time. I did put a sprinkle of sage in though, and it was so delicious. My friend and I had fun making the dish. Thank you for another delicious recipe.

By: Shield

Shield — Sat, 17 Sep 2016 20:35:17 +0000

This recipe looks really great !!!!!!!!! Excellent choice, it is perfect to use with red beans and celery seed. My friends will love it.

By: Nina

Nina — Wed, 04 Mar 2015 13:27:41 +0000

This was incredible! Used homemade chickpea tofu & chickpea miso because cutting back on soy. Cooked rice sticks in broth then used some of same broth for sauce. Seemed to make sauce creamy. Thx!

By: Nina

Nina — Wed, 04 Mar 2015 13:26:21 +0000

This was incredible! I used homemade chickpea tofu and chickpea miso because cutting back on soy. I cooked the rice sticks in the broth and then used some of the same broth for the sauce. The sauce was really creamy from the starch and yummy with all the lovely flavors – delicious! Thanks!

By: jeanine

jeanine — Sun, 04 Jan 2015 19:19:55 +0000

In reply to Paige.

well there were all kinds of leeks at the restaurant, big and small – most of the time Japanese leeks are closer to the size of scallions (which is why I used them here). I’m sure some sautéed regular leeks would be tasty 🙂

By: Paige

Paige — Sun, 04 Jan 2015 19:14:34 +0000

A restaurant based around leeks but no leeks in this particular dish? I’m definitely going to add some leeks when I try it out!

By: jeanine

jeanine — Wed, 15 Oct 2014 16:55:17 +0000

In reply to christopher Heath.

Hi – you bring it to a boil just barely and then turn it down. It’s similar to making a dengaku glaze – it caramelizes a bit and becomes a sweet/savoury sauce.

By: christopher Heath

christopher Heath — Wed, 15 Oct 2014 16:47:41 +0000

Hi all, as a bit of a miso fanatic, i wondered about boiling it? Doesn’t that destroy all the natural properties in it? Apart from that this recipe and most of the others are ‘right up my street’ as we say in England. So jealous of food bloggers and would love the time to do one myself.