Miso Cabbage Udon Soup

2 Tbsp Wasabi Infused Olive Oil

½ Medium Yellow Onion, diced

1 Jalapeño, seeded and diced

2 Medium Carrots, diced

1 Green Bell Pepper, diced

4 Cloves Garlic, diced

1 Tbsp Ginger, grated

1lb Ground Beef

1 ½ Tbsp Black Garlic Shiitake Rub

1 tsp Black Garlic Infused Sea Salt

4 Tbsp Ponzu Barrel Aged Balsamic

1 Medium Green Cabbage, thinly sliced and divided

4 Tbsp Yellow Miso Paste

2 Tbsp Sriracha 

6 cups Chicken Stock

2 Limes, juiced and zested

Udon Noodles, Toasted Sesame Seeds, Green Onions, to serve

Directions:

1. In a large soup pot over medium heat add 2 Tbsp Wasabi Infused Olive Oil. Add in onion, jalapeno, carrots, bell pepper and saute until soft, about 15 minutes.

2. Add in garlic and ginger saute until fragrant, about 1 minute. Increase heat to high then add in ground beef, Black Garlic Shiitake Rub, and Black Garlic Infused Sea Salt. Cook until beef is browned, about 5 minutes then add in Ponzu Barrel Aged Balsamic.

3. Lower heat to medium and add in half the cabbage. Stir to slightly wilt, about 1 minute. Add in miso, sriracha, and chicken stock. Bring soup to a simmer then lower heat cover and let cook for 20 minutes.

4. Before serving, finish with fresh lime juice, zest, and the remaining fresh cabbage.

5. Serve soup over udon noodles and top with sesame seeds and greens onions.