You know what's delicious? Miso Udon Noodle Soup. Yep, bet you didn't see that one coming!
Oi. That's not a good opening line, Sam. You are a full-time writer now, you have to do better than that, Sam. But it's Sunday morning, and it's snowy, and coffee is delicious, and my brain is not co-operating to make a better, wittier, catchier, more engaging opening line right now, so instead I'm just going to talk to myself in the third person, Sam. Geeze, Sam.
Does anyone else have a case of the February crazies? Because I'm feeling a little cray-cray at the moment. What is it about February that seems to make the world (or maybe just Toronto?) go a little kooky? Lack of vitamin D? In need of those warm summer breezes? Trapped inside for too many hours of the day? Or is it just a lack of soup? (See what I did there)? All wit over here.
Good news friends, in order to remedy my craziness, I made soup. Because soup = all things good and healing.
WARNING: Miso Udon Noodle Soup is slurpy, slurpy business. Slurping is completely unavoidable, so don't even try. Maybe not the best date night soup, but definitely the best warm you from this inside and make you feel less crazy in Februrary, soup.
Miso udon noodle soup takes under 30 minutes to make, and it's full of ever-lasting layers of flavour goodness.
Thick and satisfying udon noodles, sautéed chewy shiitake mushrooms, juicy bok choy (one of my most favourite greens), and soft tofu cubes all swimming in a gorgeous miso broth. Yes, sir. I could eat this soup every day!
To make Miso Udon Noodle Soup: Start by chopping up all your veggie and tofu goodness. I used shiitake mushrooms but if you don't have those, button mushrooms will work just fine.
Add the oil to a large pot over medium-hight heat. When hot add in the mushrooms and sauté for about 5 minutes until they have softened and begin to brown. Remove them from the pot and set aside in a medium bowl.
Return the pot to the heat and now add the bok choy and garlic. If needed, add a splash of water to stop them from sticking. Cook another 5 minutes or so until the bok choy is softened. Remove from the pot and add to the bok choy and garlic to the bowl with the mushrooms.
Now return the pot back to the heat and add the water. Use your spoon to scrape up any bits that were stuck to the bottom. Bring to a boil then reduce to simmer. Whisk in the miso paste, then add the udon noodles. Cook for 1 - 2 minutes until the noodles are loosened.
Add the bok choy, garlic, and mushrooms back into the pot along with the miso soup and heat for another 1 - 2 minutes until everything is heated through.
Divide among bowls and garnish with green onions, sesame seeds, and hot sauce if using.
Miso Udon Noodle Soup
Ingredients
- 1 tablespoon light oil, such as canola or vegetable
- 100 g shiitake mushrooms or buttons mushrooms
- 8 heads of baby bok choy, sliced lengthwise into quarters
- 3 cloves garlic, sliced
- 6 cups water
- ¼ cup white miso paste
- 2 200g packets udon noodles (the pre-cooked kind)
- ½ block soft tofu, cubed
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- hot sauce or sriracha (optional)
Instructions
- Add the oil to a large pot over medium-hight heat. When hot add in the mushrooms and sauté for about 5 minutes until they have softened and begin to brown. Remove them from the pot and set aside in a medium bowl.
- Return the pot to the heat and now add the bok choy and garlic. If needed, add a splash of water to stop them from sticking. Cook another 5 minutes or so until the bok choy is softened. Remove from the pot and add to the bok choy and garlic to the bowl with the mushrooms.
- Now return the pot back to the heat and add the water. Use your spoon to scrape up any bits that were stuck to the bottom. Bring to a boil then reduce to simmer. Whisk in the miso paste, then add the udon noodles. Cook for 1 - 2 minutes until the noodles are loosened. Add the bok choy, garlic, and mushrooms back into the pot along with the miso soup and the tofu. Heat for another 1 - 2 minutes until everything is heated through. Divide among bowls and garnish with green onions, sesame seeds, and hot sauce if using.
Nutrition
Bon Appetegan!
Sam.
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Kathy says
I only have firm tofu...would it be that different than soft tofu?
Jennifer says
This was wonderful, simple and delicious!
Alice says
As a student, this recipe was cheap, super easy to make, and absolutely delicious! I make this when I want something quick but not just instant ramen. For an even richer flavour, I made kombu dashi instead of water (10cm x 10cm square piece of kombu with 3 cups of water) and since I find Sriricha overpowering, I added a teaspoon of Chiu Chow Chilli Oil (found it in the local Asian grocery store). I can't thank you enough for this recipe!!
Billie Partington says
Hi there, I was wondering if the calorie amount is per person or for the whole meal?
Thanks,
Billie 🙂
Tim Rowe says
My wife is Chinese, and not usually impressed when I try to cook East Asian food. She was impressed this time! She added a bit of soy sauce, but I suppose that's a table condiment in China so it's still your recipe!
Molly OConnor says
Curious as to why you sauté mushrooms and bok choy separately. Both are listed as ~5 minute cook time and you seem to use all pan juices etc., why not sauté all together? I’m always looking to reduce number of steps...:)
Sam Turnbull says
Unless you have a massive pan, the pan would be too crowded and instead of the veggies getting browned, they would just get steamed due to the crowding. 🙂
Megan says
Do you have any recommendations on adapting the recipe for dry udon noodles?
Sam Turnbull says
Dried is about half the weight, so 200g of dry (vs 400 g precooked) 🙂
Doina says
This came together really quickly and was delicious! I used shimeji mushrooms but followed the recipe otherwise, perfect weekday lunch or dinner.