This Miso Tuna Noodle Bowl combines deliciously slurpy udon noodles with a flavorful miso broth, shiitake mushrooms, baby bok choy, crunchy red onions and cucumbers with super fresh tuna and spicy crispy garlic chili oil for heaven in a noodle bowl!
So apparently somebody thought it was a good idea to skip over summer and sail straight into the middle of September? Huh? That’s certainly what it feels like and I am not ok. Thanks for asking.
It’s been a hot minute since Kirsty or I popped up here, hasn’t it?! But here we are and we’re getting back into the swing of things!
With the temps getting cooler here in Berlin, I’m totally loving this Miso Tuna Udon Noodle Bowl for a quick lunch or paired with a glass of wine in the evenings. There’s nothing like that springy chew of udon noodles, mmmh…!
Here I’ve added shiitake mushrooms, baby bok choy, red onion, homemade chili oil and super fresh sashimi tuna, which is gently poached in the miso soup. Altogether a super delicious and satisfying meal that you’ll come back to again and again. I know I certainly have.
I hope to see more of everyone around here now that we’re back, can’t wait to catch up on what everyone has been up to!
4 cups (1 liter) miso soup, prepared according to the package instructions
4 tbsp (60 ml) soy sauce
4 tbsp (60 ml) mirin
12 oz (360 g) precooked udon noodles
3,5 oz (100 g) shiitake mushrooms, sliced (or substitute baby bella mushrooms)
7 oz (200 g) baby bok choy, bottom inch cut off
1 small red onion, halved and sliced into half moons
1/2 cup (60 g) cucumber, cut into matchsticks
2 tsp crispy garlic chili oil (to make your own, see below)
1 tbsp (10 g) toasted sesame seeds
1 tbsp (8 g) nori furikake seasoning
7 oz (200 g) sushi grade fresh tuna, cut into small cubes
Warm the prepared miso soup in a large saucepan and bring to a simmer. Add udon noodles, mushrooms and baby bok choy.
Simmer for 4-5 minutes until the udon noodles are soft but al dente. Add the soy sauce and mirin into the soup and stir thoroughly.
Share the soup, noodles and veggies into two large bowls.
Top each bowl with red onion slices, cucumbers, 1 tsp of crispy garlic chili oil, 1/2 tbsp toasted sesame seeds, 1/2 tbsp nori furikake seasoning and half of the cubed fresh tuna.
Ingredients Crispy Garlic Chili Oil
30 grams chili pepper flakes (If you can, use Korean Gochugaru, otherwise regular is fine)
15 grams sesame seeds
4 grams Sichuan pepper
1/8 teaspoon Chinese five spice powder
15 grams dried scallops (optional)
1 tablespoon soy sauce
1 cup vegetable oil
30 grams garlic (finely minced)
15 grams ginger (finely minced)
To grind the Sichuan Pepper, first pick through the peppercorns to remove any black seeds or twigs. Add the peppers to a spice grinder, or use a mortar and pestle to grind them into a powder.
If you're going to add dried scallops, put them in a spice grinder or small food processor and pulse until coarsely ground. Add this to the chili peppers mixture and mix.
Add the chili pepper flakes, sesame seeds, dried scallops, Sichuan pepper, and five-spice powder to a bowl and stir to combine.
Add the soy sauce to the pepper mixture and stir to distribute evenly.
Add the oil to a saucepan over medium heat and heat preheat until hot. Add the garlic and ginger and fry until golden brown and not sizzling as much. The idea is to get the garlic crisp, without burning it.
Once the garlic is golden brown, immediately pour the hot garlic and ginger oil into the chili flake mixture. The oil is extremely hot, and it will sizzle as you add it to the chilis, so be very careful.
Stir your chili oil until the sizzling subsides and then let the mixture come to room temperature before bottling, it's best to let the mixture steep for a day or two to get the maximum flavor into the oil.
Store the chili oil in the refrigerator.
Crispy Garlic Chili Oil recipe by Marc Matsumoto via https://norecipes.com/how-to-make-chili-oil-recipe/