60g Protein Soupy Miso Soy Milk Udon
60g Protein Soupy Miso Soy Milk Udon
Ingredients
For the Miso Protein Base
- 3 seconds cooking spray, as needed
- 2 pounds lean ground meat
- 1 cup onion, diced
- 8 garlic, cloves, minced
- 4 tablespoons mirin
- 4 tablespoons miso paste
- 2 teaspoons dashi powder
- 4 teaspoons monkfruit sugar
For Each Bowl
- 1 cup soy milk, or 1 1/2 cups for a soupier consistency
- 1 serving udon noodles, fresh or frozen
For the Garnish
- 1/2 marinated egg, per bowl
- as needed scallions, chopped
- as needed seaweed, shredded
Instructions
- 1
Prepare the miso protein base. Heat a large pan or pot over medium-high heat. Spray the pan with cooking spray for 3 seconds.
⏱️ 1 min
- 2
Add the 2 pounds of lean ground meat to the hot pan. Break it up with a spatula and cook until it is fully browned, about 5-7 minutes.
⏱️ 7 min
- 3
Add the 1 cup diced onion and 8 minced cloves of garlic to the browned meat. Sauté with the meat until they are soft and translucent, about 3-5 minutes.
⏱️ 5 min
- 4
Add 4 tablespoons of miso paste to the meat mixture. Use the spatula to break down the miso paste and thoroughly mix it into the meat.
⏱️ 2 min
- 5
Pour in 4 tablespoons of mirin to deglaze the pan, scraping any browned bits from the bottom. Mix well.
⏱️ 1 min
- 6
Add 2 teaspoons of dashi powder and 4 teaspoons of monkfruit sugar. Mix all the ingredients well to combine the flavors. This completes your miso protein base.
⏱️ 2 min
- 7
At this point, you can set aside a portion of the prepared miso protein base in a container for use in future recipes, if desired. Divide the remaining base into 4 equal portions for the udon bowls.
⏱️ 2 min
- 8
For each serving: Take one portion of the miso protein base and place it in a medium saucepan. Pour in 1 cup of soy milk (or 1 1/2 cups for a soupier result). Mix well and bring the mixture to a simmer over medium heat.
⏱️ 3 min
- 9
Add 1 serving of udon noodles (fresh or frozen) directly into the simmering soy milk broth. Stir continuously while the noodles cook according to package directions, typically 2-3 minutes for fresh udon. The starch released from the udon noodles will naturally thicken the soup.
⏱️ 3 min
- 10
Once the udon is cooked and the soup has thickened to your liking, pour the udon and soup into a serving bowl.
⏱️ 1 min
- 11
Garnish with 1/2 of a marinated egg, chopped scallions, and shredded seaweed. Serve hot immediately. Repeat steps 8-11 for the remaining servings.
⏱️ 1 min
Kitchen Tools
60g Protein Soupy Miso Soy Milk Udon
For the Miso Protein Base
- 3 seconds cooking spray, as needed
- 2 pounds lean ground meat
- 1 cup onion, diced
- 8 garlic, cloves, minced
- 4 tablespoons mirin
- 4 tablespoons miso paste
- 2 teaspoons dashi powder
- 4 teaspoons monkfruit sugar
For Each Bowl
- 1 cup soy milk, or 1 1/2 cups for a soupier consistency
- 1 serving udon noodles, fresh or frozen
For the Garnish
- 1/2 marinated egg, per bowl
- as needed scallions, chopped
- as needed seaweed, shredded
Instructions
- 1
Prepare the miso protein base. Heat a large pan or pot over medium-high heat. Spray the pan with cooking spray for 3 seconds.
⏱️ 1 min - 2
Add the 2 pounds of lean ground meat to the hot pan. Break it up with a spatula and cook until it is fully browned, about 5-7 minutes.
⏱️ 7 min - 3
Add the 1 cup diced onion and 8 minced cloves of garlic to the browned meat. Sauté with the meat until they are soft and translucent, about 3-5 minutes.
⏱️ 5 min - 4
Add 4 tablespoons of miso paste to the meat mixture. Use the spatula to break down the miso paste and thoroughly mix it into the meat.
⏱️ 2 min - 5
Pour in 4 tablespoons of mirin to deglaze the pan, scraping any browned bits from the bottom. Mix well.
⏱️ 1 min - 6
Add 2 teaspoons of dashi powder and 4 teaspoons of monkfruit sugar. Mix all the ingredients well to combine the flavors. This completes your miso protein base.
⏱️ 2 min - 7
At this point, you can set aside a portion of the prepared miso protein base in a container for use in future recipes, if desired. Divide the remaining base into 4 equal portions for the udon bowls.
⏱️ 2 min - 8
For each serving: Take one portion of the miso protein base and place it in a medium saucepan. Pour in 1 cup of soy milk (or 1 1/2 cups for a soupier result). Mix well and bring the mixture to a simmer over medium heat.
⏱️ 3 min - 9
Add 1 serving of udon noodles (fresh or frozen) directly into the simmering soy milk broth. Stir continuously while the noodles cook according to package directions, typically 2-3 minutes for fresh udon. The starch released from the udon noodles will naturally thicken the soup.
⏱️ 3 min - 10
Once the udon is cooked and the soup has thickened to your liking, pour the udon and soup into a serving bowl.
⏱️ 1 min - 11
Garnish with 1/2 of a marinated egg, chopped scallions, and shredded seaweed. Serve hot immediately. Repeat steps 8-11 for the remaining servings.
⏱️ 1 min