This hot miso udon noodle soup is one for the books. It’s hearty yet light. The Japanese do know how to eat well! We totally see you cosying up with your spouse, friend or family at a candle-light dinner and slurping this warm soup. It’s a classic Hygge moment, if there ever was one.
Go on, whip up some Asian goodness and create your hoogah!
QUICK FACTS ABOUT UDON NOODLE SOUP
- Udon noodles is very common in Japanese cuisine, they are flat whole wheat noodles which are simply cooked in a mildly flavoured broth and served with thinly sliced scallions on top.
- Udon noodles soup will satisfy your hunger craving and leave you with a big smile on your face. It is not only filling but healthy too, as the soup is rich in carbohydrates and fiber. Adding boiled egg and tofu to the soup will also up your protein intake.
- The best way to eat these udon noodles soup is to have a pair of chopsticks and soup spoon by your side. As you pick up the udon noodles with your chopstick, dip it in some of the soup generously and then slurp it into your mouth. At the same time, have a bit of the soup in your soup spoon to drink some as you eat the noodles.
Japanese Miso and Udon Noodle SoupPrint
For Miso Broth
- 1 ltr Vegetable Broth
- ½ tsp Light Soy Sauce
- ½ tsp Granulated Sugar
- ½ tsp Rice Vinegar
- 3 tbsps Miso Paste - Shiro
- 1 tbsp Garlic Pods (finely chopped)
For the Soup
- 200 grms Soy Tofu (Non silken & firm, roughly cubed)
- 10 nos. Button Mushrooms (sliced)
- 4 nos. Bok Choy
- 2 Eggs
- 1 pinch Salt
- 1 pinch Black Pepper Powder (roughly ground)
- 1 tsp Raw Ginger (finely chopped)
- 1 tbsp Sesame Oil
- Cooking pot
Preparing the eggs
- Add water to a medium-sized cooking pot, covering roughly ¾ th of it
- Add the eggs into the water, and let it come to a boil. Let it boil for 8 - 10 minutes
- Add vinegar and after another 8 minutes, turn the flame off.
- Transfer the eggs to a bowl filled with ice-cold water. Peel the shells off of both eggs.
- Once peeled, cut the eggs into 2 halves and keep aside
Preparing the noodles
- Bring water to a boil in a large cooking pot over a medium flame
- Add ½ tbsp of oil and a pinch of salt as it starts boiling
- Add udon noodles, and let it cook for roughly 5 minutes
- Drain the water using a colander, and spread the noodles on a plate
Making the soup
- In yet another large cooking pot, add vegetable broth and heat it over a medium flame for a few minutes
- Add soy sauce, sugar, vinegar, salt and pepper. Let it cook for another 2 minutes.
- As it’s simmering, in a small bowl add miso paste to water and mix well to form a thin liquid.
- Add this miso liquid to the broth, mix well. Turn off the flame at this point and cover it with a lid
- In a medium-sized saucepan, heat sesame oil over a medium flame for a minute
- Add ginger and garlic, and saute it well for roughly a minute
- Add mushrooms and saute it for another 3 - 4 minutes on a low flame.
- Add bok choy as well and sprinkle some salt and saute for about 2 minutes, until the leaf wilts.Transfer this to a bowl and keep aside
- Add cubed tofu to the same pan and fry it on each side for about 2 minutes or until they turn slightly brown.
- Once done, remove the tofu and transfer it to a separate bowl
Assembling the Soup
- In a large serving bowl, and pour the broth into it first
- Carefully transfer the cooled noodles into this bowl, and centre it
- Add mushrooms, tofu and bok choy by placing them next to each other
- Place a boiled egg on top of the veggies!
- Slurpy goodness is ready!
This filling bowl of Udon noodles soup is a great option for a cozy hoogah date night with your favourite person! It’s going to help you save space for dessert, and try out our Banoffee Pie to finish off the dinner with!
We recommend you to eat this yummy udon noodle soup as soon as it is made. As it would not taste the same when all the goodness is waited.
If the soup is left out, you can store it in the fridge for upto 3 days.
Re-heat the soup and add in fresh ingredients to it when you are planning to make some more batch of the Udon noodle soup.