Article: Miso Cabbage Udon Soup
Miso Cabbage Udon Soup
A hearty and flavorful soup featuring ground beef, tender cabbage, vegetables, and udon noodles in a savory miso broth with ginger, garlic, and a touch of heat. Finished with fresh lime, sesame seeds, and green onions for a vibrant bowl of comfort.
Serves 6–8 • Prep Time: 20 minutes • Cook Time: 45 minutes
- 2 Tbsp Wasabi Infused Olive Oil
- 1/2 Medium Yellow Onion, diced
- 1 Jalapeño, seeded and diced
- 2 Medium Carrots, diced
- 1 Green Bell Pepper, diced
- 4 Cloves Garlic, diced
- 1 Tbsp Ginger, grated
- 1 lb Ground Beef
- 1 1/2 Tbsp Black Garlic Shiitake Rub
- 1 tsp Black Garlic Infused Sea Salt
- 4 Tbsp Ponzu Barrel Aged Balsamic
- 1 Medium Green Cabbage, thinly sliced and divided
- 4 Tbsp Yellow Miso Paste
- 2 Tbsp Sriracha
- 6 cups Chicken Stock
- 2 Limes, juiced and zested
- Udon Noodles
- Toasted Sesame Seeds, for serving
- Green Onions, for serving
- In a large soup pot over medium heat add 2 Tbsp Wasabi Infused Olive Oil. Add onion, jalapeño, carrots, and bell pepper and sauté until soft, about 15 minutes.
- Add garlic and ginger and sauté until fragrant, about 1 minute. Increase heat to high, then add ground beef, Black Garlic Shiitake Rub, and Black Garlic Infused Sea Salt. Cook until the beef is browned, about 5 minutes, then add Ponzu Barrel Aged Balsamic.
- Lower heat to medium and add half the cabbage. Stir to slightly wilt, about 1 minute. Add miso, sriracha, and chicken stock. Bring soup to a simmer, then lower heat, cover, and cook for 20 minutes.
- Before serving, finish with fresh lime juice, zest, and the remaining fresh cabbage.
- Serve soup over udon noodles and top with toasted sesame seeds and green onions.