Miso soup is usually seen in Japanese restaurants as an opener to the meal, but in this version, we make it hearty enough to be the main dish. Onions, napa cabbage, and dried shiitake mushrooms are simmered with white miso, then ladled over thick udon noodles. For added protein, you can poach eggs in the simmering broth before serving this healthy, easy soup.
What to buy: Udon noodles are Japanese wheat noodles; they can be found in gourmet grocery stores or in Asian markets. If you’re having a hard time finding them, you can substitute soba (Japanese buckwheat noodles), whole-wheat linguine, or spaghetti.
Miso is a Japanese culinary staple made by fermenting rice, barley, or, most commonly, soy. The two main types are white (or shiro) miso, which has a sweet, mild flavor, and red (or aka) miso, which is aged and has a salty, umami flavor. Be sure to use white miso here, as its red counterpart will have too strong a flavor for this soup. You can find miso refrigerated at most grocery stores.
Togarashi powder, a mixture of spices that always contains chiles, can be found in ethnic markets. It may also be labeled shichimi togarashi.