This hearty udon noodle soup warms you up and is super nutritious, with wakame (seaweed), tamago (a folded omelet) and sweet potatoes, in a miso broth. A great weeknight dinner when you want something easy and delicious. Thanks to my grandma Toshiko for teaching me about Japanese flavors and ingredients.
Miso, Tamago, Sweet Potatoes, Wakame & Udon Noodles
Roast two larger sweet potatoes in a toaster oven at 450 until soft. (Cut them in half lengthwise for speedier roasting.)
Heat up a frying pan or a griddle to high heat. Coat with vegetable oil. In a bowl, whip two eggs, a splash of mirin, a splash of soy sauce, and a pinch of sugar and salt. Pour the egg mix out on the griddle or pan in a big thin pancake. When it’s set enough to pick up an edge, start folding the omelet over onto itself, patting it down gently and folding as you go, so it forms a long brick. (see the photo below)
Boil water and cook two servings of udon noodles.
Soak two pinches of wakame flakes (get them at uwajimaya, whole foods, or your local asian grocery) in a bowl of water, until they hydrate.
Warm a cup and a half water in a saucepan and add a rounded tablespoon of white or yellow miso paste, a splash of soy sauce, a splash of mirin, and a splash of hot chili oil. Heat up to near-boiling, them simmer and stir until the miso paste is all mixed in. Add frozen peas if you’d like. (It’s good!)
In two bowls, layer the udon noodles, then the sweet potatoes and sliced tamago, and top with the wakame. Pour the broth evenly between the two bowls and serve.
Miso Udon Noodle Soup with Tamago, Wakame & Sweet Potatoes
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I’ve always wondered why nobody sells Pacific Northwest seaweed. Do we have the wrong type?
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