Miso Udon Noodle Soup (Print-Friendly Version)
Warm udon noodles simmered in miso broth with tofu, mushrooms, and greens for a flavorful meal.
# Ingredients Required:
→ Broth and Seasonings
01 -
960 ml vegetable broth
02 -
45 ml white or yellow miso paste
03 -
15 ml soy sauce or tamari
04 -
5 ml sesame oil
→ Noodles
05 -
400 g fresh or frozen udon noodles
→ Vegetables and Protein
06 -
100 g shiitake or oyster mushrooms, sliced
07 -
200 g firm tofu, cubed
08 -
30 g baby spinach or bok choy
09 -
1 stalk green onion, chopped
→ Optional Garnishes
10 -
Chili oil or togarashi, to taste
# Detailed Directions:
01 -
Slice mushrooms, cube tofu, rinse greens, and set udon noodles aside.
02 -
Heat sesame oil in a medium pot over medium heat. Sauté mushrooms until softened and lightly browned. Add tofu cubes and sear slightly for a firmer texture.
03 -
Pour in vegetable broth and bring to a gentle simmer. Stir in soy sauce or tamari.
04 -
Lower heat slightly. Dissolve miso paste in a small bowl with some hot broth, then stir back into the pot. Avoid boiling to preserve flavor and probiotics.
05 -
If frozen, add noodles directly to simmering broth and cook until heated through. If fresh, cook separately according to package instructions and add before serving.
06 -
Toss in spinach or bok choy and cook until just wilted, about one minute.
07 -
Ladle soup into bowls ensuring a balanced portion of noodles, tofu, and vegetables. Garnish with chopped green onions and optional chili oil or togarashi.
# Helpful Advice:
01 -
Adjust miso paste quantity to preference. Additional vegetables such as carrots or bean sprouts can be incorporated. For added heat, increase chili oil or togarashi.