Miso Soup with Cabbage and Udon



  • 4 servings udon noodles
  • 6 cups chicken broth
  • 4 eggs
  • 6 cups chopped cabbage
  • 1 onion, thinly sliced
  • 2 gloves garlic, minced
  • 3 tablespoons soy sauce
  • 6 tablespoons miso paste


  1. Prepare udon noodles according to package directions.
  2. Boil eggs for 10 to 12 minutes.
  3. Heat chicken broth in a medium sauce pot over medium to medium-high heat. Add soy sauce and miso paste and stir until miso is dissolved into the broth
  4. Heat oil in a large nonstick skillet. Sauté garlic, onion, and cabbage for 10 minutes.
  5. Divide noodles over 4 bowls, top with eggs, cooked vegetables, and pour in broth.
  6. Enjoy!

Adapted from Chowhound.


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