Winter Oden Soup

Ingredients

• 2 Tbsp miso paste
• 2 cups of beef broth
• 4 Tbsp of mirin
• 1 5x5inch square of nori or 1 3-inch length of konbu
• 1 Tbsp of furikake (optional)
• 8 ounces of mushrooms, torn into chunks
• 4 cups of water
• 1 lb of beef - your choice of cut, although I like tougher cuts here
• 1 lb of tofu, coarsely chunked
• 4 carrots, sliced
• 1 bunch of green onions, coarsely chopped
• 1 bunch of kale or spinach, stemmed and coarsely chopped
• 6 ounces of udon noodles

Steps

1. In a large pot, add the water, miso, mirin, broth, seaweed, and furikake (optional).
2. Let the broth simmer for 10 minutes.
3. Add the sliced beef to the broth and simmer 20 minutes. Tougher cuts should go longer, which is awesome since this smells up the kitchen so fast.
4. Add tofu, carrots, and greens. Simmer 30 minutes.
5. When there are 10 minutes before dinner, add the udon noodles.
6. Garnish with green onions. Serve hot!

Between 6-10 servings, depending on slurpings!