Hatcho Miso Udon with Basil
Miki Hirano of Maruya Hatcho Miso in Okazaki, Japan and owner of Ms Genmai mini rice cakes brings us this yummy soup of udon and miso. Udon traditionally is not gluten-free but you can substitute brown rice pasta.
7 cups water or soup stock
8oz package of udon or brown rice pasta
4 tbsp Hatcho miso
2 tbsp sake or mirin
3-4 green onions
6-8 basil leaves
In a large pot, boil water or stock soup. Once the water has reached a boil, add green onions and miso. Miso is hard so use some utensils to mix with boiled water in the pot. Simmer for 15 minutes. Add udon and boil for 5 minutes. Serve the soup in bowls topped with fresh basil leaves.