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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
