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This warm miso udon soup feels like a cozy hug with its soft umami taste. Thick noodles float in a gently flavored miso broth, complemented by tofu and fresh veggies for a filling, comforting bowl.
I whipped this soup up one cold night when I wanted something fast but truly comforting. Since then, it's become my top choice for relaxing and enjoying straightforward, soulful flavors.
What You'll Need
- Sesame oil: brings a mild nutty scent. Toasted sesame oil packs a stronger flavor
- Soy sauce or tamari: adds a savory depth. Go with tamari if you're avoiding gluten
- Firm tofu: gives plant power and soaks up the broth well. Be sure to press it to get rid of extra water
- Fresh or frozen udon noodles: thick and satisfying. Fresh is great, frozen is convenient and still chewy
- Vegetable broth: makes a light yet tasty base. Pick low sodium for better seasoning control
- Green onion: thinly sliced for a fresh, crisp topping
- Baby spinach or bok choy: adds fresh greens with a mild bitter note. Use vibrant, fresh leaves for best results
- White or yellow miso paste: gives a gentle, sweet umami. Fresh miso stored in the fridge works best
- Shiitake or oyster mushrooms: bring rich earthiness. Look for firm mushrooms with no spots
- Optional chili oil or togarashi spice: for anyone who enjoys a spicy kick
Step-by-Step Cooking
- Get Ingredients Ready:
- Prep everything before you start. Cut mushrooms evenly so they cook just right. Cube tofu medium-size and wash greens well. Have your udon ready to add when it's time.
- Create Flavor Base:
- Warm sesame oil in a pot over medium heat. Toss in mushrooms and cook till golden and soft. Add tofu cubes and let them cook gently to firm up and hold their shape.
- Simmer Broth:
- Pour in veggie broth and bring it to a soft simmer. Stir in soy sauce or tamari for balanced savoriness. Keep heat low so flavors stay gentle.
- Mix in Miso Paste:
- Turn heat down a bit. Take some warm broth in a bowl and whisk miso paste until smooth. Pour the miso mix back into the pot carefully. Don't boil now to keep miso's probiotics and delicate taste intact.
- Cook Udon Noodles:
- If frozen, add noodles directly to simmering broth until warmed and chewy. For fresh noodles, cook separately as package says, then add at the end so they don't get mushy.
- Throw in Greens:
- Add spinach or bok choy and cook for about a minute so they soften but stay bright and fresh.
- Dish and Finish:
- Spoon soup into bowls making sure noodles, tofu, and veggies are shared out evenly. Sprinkle on the green onions and drizzle chili oil or sprinkle togarashi spice if you want some heat.
I often add thinly sliced carrots or bamboo shoots for some crunch. I remember bringing this to a small dinner gathering and everyone was amazed how simple and tasty it turned out. It always sparks good chats.
How to Store Leftovers
Let the soup cool completely before putting it in sealed containers in the fridge. Miso can change flavor over a few days, so eat it within three days for the best taste. If noodles soak up too much broth when reheating, just add a bit more veggie broth to loosen it up.
Swap It Up
Try using cremini or button mushrooms instead of shiitake for a milder flavor. Swap tofu for tempeh or seitan if you want a different texture but still want plant protein. If you’re not vegan, adding a soft boiled egg or cooked chicken slices makes it heartier.
Great Sides to Pair
This miso udon soup has become my go-to for when I want something truly satisfying without a hassle. The creamy miso broth and chewy noodles just fit perfectly, making it a reliable comfort food for any day you need a little calm and comfort in a bowl.
Frequently Asked Cooking Questions
- → Which miso paste should I pick?
Try white or yellow miso for a gentle, slightly sweet taste that won't overpower the soup.
- → Can dried udon noodles work instead of fresh or frozen?
They can, but they’ll need more soaking or boiling time to get soft, so keep an eye on them while cooking.
- → How do I add more flavor to the broth?
Cook the tofu and mushrooms in sesame oil first. It deepens the flavor and makes the soup richer.
- → What greens are best for this soup?
Bok choy or baby spinach are great because they soften nicely and keep the broth fresh without taking over.
- → How can I give it some heat?
Adding chili oil or sprinkling togarashi on top adds a nice spicy touch that goes well with the savory broth.