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Wondrous Miso Ginger Udon Noodle Soup: 25 Min

Miso Ginger Udon Noodle Soup
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Warm up with this comforting Miso Ginger Udon Noodle Soup. It is perfect for a light, satisfying meal on a chilly evening. You will love the deep umami flavor balanced by fresh ginger.

Ingredients

Scale
  • 6 cups vegetable or chicken broth
  • 1/4 cup white or yellow miso paste
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • 8 ounces udon noodles
  • 4 ounces firm tofu, cubed (optional)
  • 1 cup mixed mushrooms (like shiitake or enoki)
  • 2 green onions, thinly sliced for garnish

Instructions

  1. Pour the broth into a medium pot and bring it to a gentle simmer over medium heat. Do not let it boil vigorously.
  2. In a small bowl, whisk the miso paste with about 1/2 cup of the warm broth until smooth. This prevents lumps.
  3. Stir the dissolved miso, soy sauce, grated ginger, and sesame oil into the simmering broth. Keep the heat low.
  4. Add the udon noodles to the pot. Cook according to package directions, usually 3 to 5 minutes.
  5. If using, add the tofu cubes and mushrooms during the last 2 minutes of cooking to heat them through.
  6. Taste the soup and adjust seasoning if needed. You might want a touch more soy sauce.
  7. Ladle the soup into bowls. Garnish generously with sliced green onions before serving immediately.

Notes

  • Chef Tariq suggests using a good quality, low-sodium broth for the best base flavor.
  • For extra warmth, add a pinch of red pepper flakes with the ginger.
  • Amara recommends adding wilted spinach or bok choy in the last minute for extra greens.
  • Feel free to substitute the tofu with shredded cooked chicken if you prefer.

Nutrition

Find it online: https://savoryskies.com/miso-ginger-udon-noodle-soup-light-winter/