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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Spicy Miso Udon

Serves 2 Time 45 minutes Difficulty 4/5 Ingredients 17 Steps 11

This is a spicy miso udon soup made with dry udon noodles. This soup may be a little more challenging because the temperature must be controlled. The delicate flavors do not hold up against higher temperatures, so if this soup becomes too hot or reaches a boil it will be ruined.

Ingredients

  • 1–2 cups chicken broth
  • 2 oz katsuobushi (the flavor is mild so you can use more)
  • 1 package dry udon noodles
  • 12 thin slices of sucuk (Turkish sausage)
  • 1 chopped green bell pepper or jalapeno pepper
  • Sliced onion
  • 1 cup shredded cabbage
  • Hot paprika powder
  • 1–2 tbsp red pepper paste
  • 1 handful of bean sprouts
  • 1 tbsp miso paste
  • ½ tbsp honey or to taste
  • Tabasco sauce to taste
  • 1 package enoki mushrooms
  • 1 can good quality sardines
  • 1–2 eggs
  • Chopped scallions for garnish

Steps

  1. Bring chicken broth to a boil. Add katsuobushi flakes. Remove from heat. Rest 1 minute.
  2. Strain out and discard the katsuobushi. Set the broth aside.
  3. Cook udon in salted water until al dente. Drain. Rinse with cold water. Set aside.
  4. Stir fry sucuk, green pepper and onion in olive oil in a medium soup pot.
  5. Add cabbage, paprika powder and red pepper paste. Stir.
  6. Add reserved broth. Simmer over low to medium heat. Do not let it get too hot; the katsuobushi flavor is delicate.
  7. Add bean sprouts. Simmer until vegetables reach desired texture.
  8. Add cooked noodles, miso, honey and tabasco. Do not boil; too much heat destroys the flavor.
  9. Add enoki and sardines. Simmer just enough to warm through.
  10. Crack an egg or two into the broth. Serve when the yolk is just firm.
  11. Garnish with scallions.

Notes from the original

  • This recipe uses dry wheat noodles, and the cooking procedure may be different than with "springy" style noodles that include tapioca and other ingredients.
  • This recipe can be made with chicken, pork, etc; if some type of meat is used instead of canned sardines, then the cooking procedure must be adapted to cook the meat.
  • True dashi is made with kelp broth, not chicken broth.

Source. Adapted from “Cookbook:Spicy Miso Udon” by Wikibooks contributors, revision of 2026-01-05, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.