Spicy Miso Soup with Udon

My new favorite thing is to add Chinese chili paste (四川辣豆板醤) to miso soup.  I’ve made several variations over the last month or so.  This particular one has carrot, Chinese cabbage and udon noodles in it.  That is all.  I’ve also added ground chicken or pork and daikon.  It’s a simple, fast soup that warms you up quickly.

1 serving precooked udon noodles
400mL dashi (fish stock) per person
1/2 carrot, chopped, per person
1-2 Chinese cabbage leaves, chopped, per person
miso, to taste
chili paste, to taste

Bring fish stock to a boil and add the carrots and Chinese cabbage spines.  Simmer until almost cooked.  Add the udon and Chinese cabbage leaves and simmer until the leaves start to go limp.  Turn off the heat and add miso and chili paste.  Serve immediately.

Note: you can skip the noodles, add ground chicken or pork and/or add daikon and it still tastes great.

Chinese Chili Paste – found in the Asian import section of most supermarkets in Japan

The brand I got was Lee Kum Kee and the name of the sauce appears to be shisen raa toubanjan (シセンラートウバンジャン)