I chose this recipe because this Japanese Noodles Bowl is as comforting as a cheesy slice of pizza or a juicy burger. However, a gazillion times healthier. I am sharing both the authentic version using Dashi and the the vegetarian version without using Dashi.
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There are 4 elements to this dish: Miso Soup, Noodles, Marinated soft boiled eggs and Grilled Mushrooms. I will take you through the recipe step by step
- 2 soft boiled eggs (method shared below)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp vegetable oil
- ½ cup roughly sliced mushrooms, Portobello or button (I used Portobello)
- ½ litre dashi ( Recipe shared in the footnotes) Or water for veg version
- 1 tbsp miso paste. I used the mixed one – yes! My Japan Shopping
- large handful spinach leaves
- 1 tsp vegetable oil
- 100 g or 1 cup button or Portobello mushrooms, cut in halves
- 2 cloves garlic, crushed
- 1 tsp Mirin or honey
- ½ tsp sesame oil
- ½ tsp sriracha hot sauce
- 1 tsp soy sauce
- 1 tsp sesame seeds
- 2 whole spring onions, finely chopped (separate the leaves from the onions. Use the sliced onion bulb in the soup)
- 4 wooden skewers, washed with water (keep it wet)
Cut the mushrooms in half and marinade it with crushed garlic, mirin, soy sauce, sesame oil and siracha. Marinate them in a zip lock back for an hour before grilling
After 1 hour, insert 5-6 pieces (halved mushrooms) on each skewer
15 mins before serving, heat a grill pan in low heat for 5 minutes or till the pan is hot.
Add the oil and place the skewers and brush the mushrooms with some left over marinade
Let them grill for 5 mins on one side on low heat
Turn it around and grill them for another 5 mins after you brush it with the remaining marinade. You can cook the mushrooms for lesser time (total of 5mins) too but I wanted to infuse those soy flavours deep into the mushrooms with the heat
For an authentic Miso you need to first make Dashi soup (recipe in the foot notes). Skip Dashi for veg version. In a pan add the onion part of the spring onions in 1 tbsp oil.
Add ½ cup sliced mushrooms once the onions are soft and tender. Cook the mushrooms in high heat for about 2 mins
Add the miso paste and combine all ingredients
Now pour the water or dashi and mix all the ingredients and bring it to a simmer in low heat
Just before you take the soup add the spinach. Your mushroom miso soup is ready
An hour before serving, soft boil your eggs. You do this by placing the eggs in a bowl of water at room temperature. Place it on low heat and cook for about 12-13 minutes.
Take the eggs out gently with a slotted spoon and place on ice or cold running water to stop further cooking of the eggs.
Now peel the shells very very gently.
In a zip lock add the soy and vinegar and gently add the eggs.
Keep them for 30 mins in the marinade get a nice color on the eggs. This is an authentic way of making eggs in Japan. Rotate the zip pouch so that the marinade coats the eggs evenly. You may notice that some part are turning darker than the others. Hence you may want to move around the eggs every 10 mins.
Follow the instructions on the pack to cook the udon. You can use ramen or soba as well. Drain and then divide them into the bowls. Keep them on one side of the bowl for better presentation
While you are grilling the mushrooms, you can assemble the bowls. Pour the miso soup into the bowl with noodles. On one side place half the spring onions (leaves). Cut the eggs into half gently and place them on top. Sprinkle the sesame seeds. You can also sprinkle a little salt in on top of the eggs if you like. I didn’t as my miso soup was salty enough
Serve your Japanese Noodle Bowl with the grilled mushrooms
Food Marriage Tips
- Dashi is a versatile soup stock used to make number of japanese dishes - Miso, clear soup, Okonomiyaki, Katsuku, Curry Udon, Oyaku don, Japanese Beef and pork stews, and many more. The recipe to make this stock is here: Dashi soup Recipe
- These grilled mushrooms are too die for. The reason - Soy Sauce. Something magical happens when soy and mushrooms get together. It gets that nice umami barbecue flavours which is heaven. I use Kikkomon Soy sauce because they are better than all the Indian ones I have tried.
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