Spicy Miso Udon

Ingredients

• 1–2 cups chicken broth
• 2 oz katsuobushi
• 1 package udon noodles
• 12 thin slices of sucuk
• 1 chopped green bell pepper
• to taste onion
• 1 cup cabbage
• to taste hot paprika powder
• 1–2 tbsp red pepper paste
• 1 handful bean sprouts
• 1 tbsp miso paste
• 1 package enoki mushrooms
• 1 can sardines
• 1–2 eggs
• to taste scallions

Steps

1. Bring the chicken broth to a boil.
2. Add the katsuobushi flakes.
3. Remove from heat.
4. Let rest for 1 minute.
5. Strain out and discard the katsuobushi flakes.
6. Set the broth aside.
7. Cook the udon noodles in salted water until al dente.
8. Drain them.
9. Rinse with cold water.
10. Set aside.
11. In a medium-sized soup pot, stir fry the sucuk, green pepper, and onion in olive oil.
12. Add the cabbage, paprika powder, and red pepper paste.
13. Stir to combine.
14. Add the reserved broth.
15. Bring to a simmer over low to medium heat.
16. Do not let this get too hot because the flavor of the katsuobushi is very delicate.
17. Add the bean sprouts.
18. Continue to simmer until vegetables reach desired texture.
19. Add the cooked noodles, miso, honey, and tabasco.
20. Do not let the soup reach a boil, as too much heat will destroy the soup's rich flavor.
21. Add the enoki and sardines.
22. Simmer just enough to warm through.
23. Crack an egg or two into the broth.
24. Serve when the yolk is just firm.
25. Garnish with scallions.