Udon Miso Soup (Printable Version)
Soft udon noodles cooked in a miso broth with tofu, mushrooms, and greens for a tasty and simple meal.
# Ingredients You'll Need:
→ Seasonings and Broth
01 -
5 ml sesame oil
02 -
15 ml soy sauce or tamari
03 -
960 ml veggie broth
04 -
45 ml miso paste, white or yellow
→ Noodles
05 -
400 g udon noodles, fresh or frozen
→ Veggies and Protein
06 -
1 green onion stalk, chopped
07 -
200 g firm tofu, cut into cubes
08 -
100 g sliced shiitake or oyster mushrooms
09 -
30 g baby spinach or bok choy
→ Optional Toppings
10 -
Togarashi or chili oil, as you like
# Detailed Preparation Steps:
01 -
Rinse the greens and cut the tofu into cubes. Slice the mushrooms and keep udon noodles handy.
02 -
In a pot over medium heat, warm up the sesame oil. Cook the mushrooms till tender and browned. Then add tofu cubes and let them get a bit crispy.
03 -
Pour in vegetable broth and bring it to a soft simmer. Mix in soy sauce or tamari.
04 -
Turn the heat down a bit. Stir miso paste in a small bowl with some hot broth till smooth, then add it back to the pot. Keep it from boiling so the taste and good stuff stay fresh.
05 -
If the noodles are frozen, drop them right into the simmering broth and cook until warm. If they're fresh, cook them separately by the package and add before serving.
06 -
Put in spinach or bok choy and cook just until they drop, about a minute.
07 -
Scoop soup into bowls with a good mix of noodles, tofu, and veggies. Top with chopped green onion and optional chili oil or togarashi.
# Helpful Tips:
01 -
Change how much miso you add if you want. Feel free to toss in other veggies like carrots or bean sprouts. Want it spicier? Add more chili oil or togarashi.