Japanese Egg Noodle Soup wtih Sausage - Innit

Ingredients

4 Servings

Meat & Seafood

  • Precooked Sausage 1/4 lb

Dry Goods

  • Egg Noodles 2 1/2 cups

Pantry

  • Soy Sauce 1/2 cup

  • White Sesame Seeds 1 1/2 Tbsp

  • Extra Virgin Olive Oil 2 Tbsp

Produce

  • Fresh Ginger 1 Tbsp

  • Scallions 2

  • Garlic Clove 8 cloves

  • Cremini Mushrooms 20

Canned/Bottled Goods

  • Vegetable Stock 4 cups

Packaged Products

  • White Miso Paste 1/4 cup

  • Rice Wine Vinegar 1/4 cup

Spices

  • Korean Chili Flakes 1 tsp

  • Mirin 1/4 cup

  • Kosher Salt 1 pinch

Preparation

  1. Prepare Vegetables

    Prepare ingredients.

    • 20, ends trimmed, quartered Cremini Mushrooms
    • 8 cloves, thinly sliced Garlic Clove
    • 1 Tbsp, grated Fresh Ginger
  2. Build The Soup

    In a medium pot, sauté mushrooms, garlic, ginger & chili flakes in oil over medium heat for 3 minutes. Add soy sauce, mirin, vinegar & stock. Stir in miso. Simmer for 5 minutes. Check seasoning adding salt to taste.

    • 2 Tbsp Extra Virgin Olive Oil
    • 1 tsp Korean Chili Flakes
    • 1/2 cup Soy Sauce
    • 1/4 cup Mirin
    • 1/4 cup Rice Wine Vinegar
    • 4 cups Vegetable Stock
    • 1/4 cup White Miso Paste
    • 1 pinch Kosher Salt
  3. Add Egg Noodles

    Add noodles to soup, stir. Let simmer for 6 minutes or until tender.

    • 2 1/2 cups, dry Egg Noodles
  4. Add Sausage

    Add sausage to the soup and heat through.

    • 1/4 lb, sliced Precooked Sausage
  5. Serve

    Prepare scallions. Ladle soup into bowls, garnish with scallions & sesame seeds.

    • 2, thinly sliced Scallions
    • 1 1/2 Tbsp White Sesame Seeds

Nutrition

  Amount per
serving
Daily value percentage
Calories 460 kcal  
Total Fat 21.0 g 27%
Total Saturated Fat 5.0 g 27%
Unsaturated Fat 16 g  
Low Cholesterol 50 mg 16%
Sodium 3020 mg 130%
Total Carbohydrate 43 g 16%
Fiber Total Dietary 4 g 16%
Sugars Total 8 g  
Good Source: Protein 23 g 45%
Vitamin C 11 mg 15%
Calcium Ca 144 mg 10%
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By Innit Culinary Team