This was the top dish of my entire day so I decided to recreate a version at home but elevating it to include soubise onions and white miso. You could easily substitute the shrimp with thin slices of chicken or avoid the animal protein all together,
Directions for the Onion Soubise
Over medium heat, warm up one tablespoon of vegetable or canola oil in a Dutch oven or Made In’s Five Quart Saucier. Sweat the onions and garlic for two minutes. Be sure to avoid generating any color. Then, add one cup of low sodium chicken broth and continue to cook for another five minutes. This will create the base of an onion soubise or onion sauce that will be added back to the creamy miso soup base. Transfer the onion soubise to a blender. Spin it for a minute to create a smooth sauce.
Directions for the Udon Soup
Bring a medium sauce pot of water to a rolling boil. Salt the water so that it tastes like the ocean. Drop in your fresh or frozen udon noodles and cook for two minutes. Transfer to a bowl using the spider and rinse with cold water. Set aside.
Return the onion soubise back to the Dutch oven or Saucier, then add in the remaining chicken broth. Bring this mixture to a simmer over medium heat before adding your leeks, carrots, and mushrooms to cook for three minutes with the cover on. Next, add in your zucchini, peas, shrimp, heavy cream, and tapioca starch to finish cooking for another two minutes. Finally, add in the Shiro miso, butter, sherry, and remaining seasonings to the soup base with the heat off. At this point, the soup should be creamy and coat the back of a spoon due to the extra starch.
Place your cooked udon noodles into four bowls and top each with a couple ladles of soup. Top with thinly sliced scallions and enjoy!
