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Miso Udon Noodle Soup: 7 Delicious Steps

Miso Udon Noodle Soup
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A deeply nostalgic and comforting bowl of miso udon noodle soup, perfect for a chilly evening. This recipe brings together Japanese comfort food with adaptable plant-based ingredients, offering a rich, savory broth and satisfying chewy noodles.

Ingredients

Scale
  • 4 cups vegetable broth
  • 3 tablespoons white or yellow miso paste
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon sesame oil
  • 2 packs (about 14 oz) fresh or frozen udon noodles
  • 1 cup shiitake or oyster mushrooms, sliced
  • 1/2 block firm tofu, cubed
  • 1 cup baby spinach or bok choy
  • 1 stalk green onion, chopped
  • Optional: chili oil or togarashi for serving

Instructions

  1. Prep your ingredients: Slice mushrooms, cube tofu, rinse greens, and set udon noodles aside.
  2. Make the flavor base: In a medium pot, heat sesame oil over medium heat. Sauté mushrooms until softened and browned. Add tofu cubes and sear slightly.
  3. Simmer the broth: Pour in vegetable broth and bring to a gentle simmer. Stir in soy sauce or tamari.
  4. Add the miso paste: Lower heat. Dissolve miso paste in a small bowl with some broth, then pour back into the pot. Avoid boiling.
  5. Cook the udon noodles: If using frozen, add directly to simmering broth. If fresh, cook separately and add before serving.
  6. Add the greens: Toss in spinach or bok choy until wilted.
  7. Serve and enjoy: Ladle soup into bowls with noodles, tofu, and veggies. Garnish with green onions and chili oil if desired.

Notes

  • Miso paste can be stored in the fridge for up to a year.
  • Store leftover broth and noodles separately to prevent noodles from becoming mushy.
  • Use quality miso paste for the best flavor.
  • Do not boil miso paste to preserve its nutrients and flavor.
  • Customize toppings with radish, corn, or seaweed.
  • Pan-fry tofu for crispier cubes.
  • Use pre-cooked or frozen udon for a faster meal.
  • This dish can be made gluten-free by using tamari and gluten-free miso.
  • Add extra protein like edamame or lentils if desired.
  • White or yellow miso is recommended for a mild, slightly sweet flavor.
  • Add chili oil or togarashi for spice.
  • Store leftovers in airtight containers in the fridge for up to 3 days.

Nutrition

Find it online: https://tastysizzle.com/miso-udon-noodle-soup-recipe/

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