Miso Udon Noodle Soup (Vegetarian)
Get ready to savor the heartwarming Miso Udon! This dish combines the rich miso paste with those delightfully chewy udon noodles. It’s a perfect comfort food for cold days!
Looking for easy udon recipes? Try my Kake Udon, Tanuki Udon or Kitsune Udon!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Miso Udon Soup:
How To Make Miso Udon: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Cut vegetables into bite-sized pieces.
Step 2
Put the soup ingredients in a large pot to make the soup.
Step 3
Add the cut ingredients to the soup and simmer.
Step 4
Add boiled udon noodles and eggs and simmer.
Ladle the udon noodles and soup into a bowl. You can top it with shichimi togarashi, a Japanese spice, for an extra kick. I hope you will enjoy this heartwarming udon noodle soup!
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Miso Udon Noodle Soup (Vegetarian)
Print Pin SaveEquipment
- 1 Medium saucepan 18 cm/7 inches
- 1 Strainer
Ingredients
- 2 packs Udon noodles, about 360g
- ½ Shimeji mushrooms
- 1 leaf Napa cabbage
- 1 Scallion
- ½ Carrot
- 1 Aburaage
- 2 Eggs
Miso Noodle Soup
- 3¼ cup Water, 780ml
- 1 tsp Kombu dashi powder, 5g
- 3 Tbsp Miso paste
- 1 Tbsp Mirin
- 1 Tbsp Soy sauce
Instructions
- Preparation of Ingredients: Remove the stems from the shimeji mushrooms and separate them. Cut the napa cabbage, carrot, green onion, and aburaage (fried tofu) into bite-size pieces.
- Make the Soup: In a large pot, add water and kombu dashi powder, and bring it to a boil over medium heat.
- Make Soup: Add miso paste, mirin, and soy sauce, and blend them together well.
- Add the Ingredients: Add the previously cut ingredients into the soup, cover the pot with a lid, and let them simmer for a few minutes over low heat.
- Boil the Udon Noodles: While the ingredients are simmering, add the udon noodles to a separate pot of boiling water and cook them for about two minutes.
- Simmer: Transfer the cooked udon noodles into the soup and let them simmer for a few more minutes to soak up the flavors.
- Add the Egg: Carefully crack an egg into the pot, then cover it with a lid and let the egg cook for a couple of minutes until it's done to your liking.
- Serve: Ladle the udon noodles and soup into a bowl. For an extra kick, you can top it with shichimi togarashi, a Japanese spice.
Video
Notes
- Adjusting Soup Seasoning: If your udon soup is too salty, you can balance it by diluting it with water. Conversely, if it’s too mild, add more miso paste to enhance the flavor.
- Udon noodle cooking time typically takes a couple of minutes to cook frozen udon noodles and around 10 minutes or more for fresh or dried udon noodles. The cooking time can vary depending on the type and brand of udon noodles, so please follow the package directions.
