Quick Miso Udon Noodle Soup with Tofu and Mushrooms Recipe

Introduction

This Udon Noodle Soup with Miso Broth is a comforting and flavorful dish that comes together in just 20 minutes. Packed with tender noodles, fresh vegetables, and a savory miso broth, it’s perfect for a quick yet satisfying meal.

Ingredients

• 5oz / 140g udon noodles (dried)
• 3 cups vegetable broth (low sodium)
• 1 tablespoon white miso paste
• ½ tablespoon soy sauce (low sodium), plus 1 tablespoon for mushrooms
• ½ tablespoon sesame oil
• 1 large garlic clove
• 1 cube fresh ginger
• 3.5oz / 100g silken tofu
• 1 baby bok choy bulb
• 7oz / 200g oyster mushrooms
• 1 tablespoon extra virgin olive oil
• Sliced green onions
• Chilli oil, chilli sauce, or sriracha (optional)

Instructions

1. Step 1: Slice the oyster mushrooms into thin strips. Roughly chop the bok choy and finely dice the garlic and ginger.
2. Step 2: In a pot, boil the udon noodles according to the package instructions. Drain and set aside.
3. Step 3: In the same pot, heat olive oil over high heat and sauté the mushrooms until browned. Add 1 tablespoon soy sauce, cook for another minute, then remove from the pot and set aside.
4. Step 4: Add sesame oil, garlic, and ginger to the pot. Sauté for one minute until fragrant. Pour in vegetable broth and ½ tablespoon soy sauce, then simmer with a lid on over medium heat for 10 minutes.
5. Step 5: While the broth simmers, place miso paste in a small bowl. Add a ladle of hot broth and whisk until smooth and free of clumps.
6. Step 6: Add bok choy, cooked udon noodles, and silken tofu to the pot. Cook together for 1 minute. Use chopsticks or tongs to separate noodles carefully without breaking the tofu.
7. Step 7: Remove the pot from heat. Stir in the miso mixture gently.
8. Step 8: Serve the soup in bowls topped with sautéed oyster mushrooms, sliced green onions, and optional chili oil or sriracha. Enjoy!

Tips & Variations

• For a protein boost, add cooked chicken, shrimp, or a soft-boiled egg.
• Try using different mushrooms like shiitake or cremini for varied texture and flavor.
• If you prefer a richer broth, stir in a teaspoon of toasted sesame seeds before serving.
• Silken tofu is delicate—handle gently to keep its shape intact in the soup.
• Use low sodium soy sauce and broth to better control the saltiness of the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently on the stove to avoid breaking the tofu. It’s best to add any fresh garnishes like green onions or chili oil after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh udon noodles instead of dried?

Yes, fresh udon noodles can be used and will cook faster. Adjust cooking time according to package instructions and reduce boiling time to avoid overcooking.

What if I don’t have silken tofu?

You can substitute silken tofu with soft or medium-firm tofu. Just be careful when adding it to the soup to prevent it from breaking apart.

Quick Miso Udon Noodle Soup with Tofu and Mushrooms Recipe

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★★★★★

4.8 from 133 reviews

• Author: Naomi
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

This comforting Udon Noodle Soup with a savory miso broth is a quick and nutritious meal, ready in just 20 minutes. Featuring tender udon noodles, sautéed oyster mushrooms, fresh baby bok choy, silken tofu, and a flavorful blend of miso paste, garlic, ginger, and vegetable broth, this soup is both light and satisfying. Perfect for a cozy lunch or dinner, it’s garnished with green onions and optional chili sauces for a gentle spicy kick.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 5 oz (140 g) dried udon noodles
• 3 cups vegetable broth (low sodium)
• 1 tablespoon white miso paste
• ½ tablespoon soy sauce (low sodium) for broth
• ½ tablespoon sesame oil
• 1 large garlic clove, finely diced
• 1 cube fresh ginger, finely diced
• 3.5 oz (100 g) silken tofu
• 1 baby bok choy bulb, roughly chopped
• 7 oz (200 g) oyster mushrooms, sliced into thin strips
• 1 tablespoon soy sauce (low sodium) for mushrooms
• 1 tablespoon extra virgin olive oil
• Sliced green onions for garnish
• Chili oil, chili sauce, or sriracha (optional, for serving)

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Instructions

1. Prepare Vegetables: Slice oyster mushrooms into thin strips, roughly chop baby bok choy, and finely dice garlic and ginger to ensure even cooking and release of flavors.
2. Cook Udon Noodles: Bring a pot of water to boil and cook the dried udon noodles according to the package instructions. Drain the noodles in a colander and set aside to prevent overcooking.
3. Sauté Mushrooms: In the same pot, heat the extra virgin olive oil over high heat. Add the sliced oyster mushrooms and sauté until browned. Add 1 tablespoon of soy sauce and cook for another minute to enhance umami flavor. Remove mushrooms from pot and set aside.
4. Sauté Aromatics and Simmer Broth: Add sesame oil, diced garlic, and ginger to the pot. Sauté for about one minute until fragrant. Pour in the vegetable broth and add ½ tablespoon of soy sauce. Cover and allow the broth to simmer gently over medium heat for 10 minutes, melding the flavors.
5. Prepare Miso Mixture: While the broth simmers, place the white miso paste in a small bowl. Ladle some hot broth into the bowl and whisk vigorously until smooth and free of clumps, ensuring the miso integrates seamlessly into the soup.
6. Add Vegetables and Noodles: Add the chopped baby bok choy, cooked udon noodles, and silken tofu to the simmering pot. Cook together for 1 minute, gently separating noodles with chopsticks or tongs without breaking the delicate tofu cubes.
7. Finish Broth with Miso: Remove the pot from heat, then stir in the prepared miso mixture gently to preserve its beneficial enzymes and maintain a smooth texture.
8. Serve and Garnish: Ladle the soup into bowls, topping each with the sautéed oyster mushrooms and sliced green onions. Add chili oil, chili sauce, or sriracha if desired for extra heat. Enjoy your wholesome and flavorful udon noodle soup!

Notes

• Use low sodium soy sauce and vegetable broth to keep the soup light and heart-healthy.
• When whisking miso paste, never boil it directly as high heat can kill its beneficial probiotics.
• Handle the silken tofu gently to maintain its soft texture.
• Feel free to customize with your favorite vegetables or add protein such as cooked chicken or shrimp if desired.
• Chili oil and sauces are optional but add a delicious spicy kick.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Japanese

Keywords: Udon noodle soup, miso broth, vegetarian soup, quick udon recipe, Japanese noodle soup, tofu soup, healthy soup