Sourdough Miso Udon Noodles (Handmade & Fermented!) 🍜

Why This Dish?

Thick, chewy udon noodles meet fermentation magic! Using sourdough discard instead of traditional resting techniques makes the noodles easier to digest and chewier than ever!

🛠️ The Magic Ingredients:

• 1 1/2 cups all-purpose flour

• 1/2 cup sourdough discard

• 1/4 cup warm water

• 1 tbsp miso paste (for an umami depth)

• 1/2 tsp salt

⚡️ How to Make It:

1️⃣ Mix & Knead: Combine flour, sourdough discard, water, miso, and salt. Knead for 10 minutes until smooth.
2️⃣ Ferment for Flavor: Cover and let rest for 4-6 hours at room temp.
3️⃣ Roll & Cut: Roll out the dough and cut into thick udon noodles.
4️⃣ Cook & Slurp: Boil for 3-4 minutes, then serve with broth, green onions, and tofu!

🔥 Bonus Tips:

✔ Want richer noodles? Use part whole wheat flour for depth.
✔ Ferment longer? For deeper flavor, let rest in the fridge overnight!
✔ Need broth ideas? Try a mix of dashi, soy sauce, and sesame oil!