Miso Udon Noodle Soup (Vegetarian)

5 from 3 votes
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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!

Miso udon noodle soup in a large pot.

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe 

  • The blend of miso paste and seasonings creates a tasty and savory soup.
  • You can easily tweak the recipe with different vegetables and mushrooms.
  • This recipe is simple to make and provides a warm, comforting meal.

Udon Noodles

Udon noodles, the classic Japanese noodle made with wheat flour and water, are a staple of Japanese cooking. These thick and white noodles have a chewy texture and can be enjoyed both hot and cold. Learn more about udon noodles in “What are Japanese udon noodles: A Beginner’s Guide

Recipe Ingredients

You’ll need the following ingredients to make this Miso Udon Soup:

Miso udon ingredients.
  • Udon noodles: You can find udon noodles in different forms – dried, fresh, or frozen – at your local Asian grocery stores. I prefer using frozen udon noodles for quick preparation.
  • Shimeji mushrooms, napa cabbage, scallions, carrots, aburaage (deep-fried tofu), and eggs for the soup ingredients. You can also try other options like shiitake mushrooms, enoki mushrooms, bok choy, green onions, or spring onions.
  • Miso Paste comes in various types, including red miso, white miso, yellow miso, and hatcho miso (dark miso). All these types of miso work for this recipe, but red miso, in particular, is an excellent choice due to its robust flavor profiles.
  • Dashi stock: While Katsuobushi (bonito flakes) is traditionally used for Japanese soup stock, this recipe use kombu dashi powder to cater to vegetarians.

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.

How to make miso udon.

Step 1

Cut vegetables into bite-sized pieces.

How to make miso udon.

Step 2

Put the soup ingredients in a large pot to make the soup.

How to make miso udon.

Step 3

Add the cut ingredients to the soup and simmer.

How to make miso udon.

Step 4

Add boiled udon noodles and eggs and simmer.

Miso udon noodle soup served in a soup bowl.

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!

Recipe Tips

  • Adjusting Soup Seasoning: If your udon soup is too salty, dilute it with water to balance it. 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.

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Miso udon noodle soup served in a soup bowl.

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Miso udon noodle soup served in a bowl.

Miso Udon Noodle Soup (Vegetarian)

5 from 3 votes
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Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 2 servings
Author: Juri Austin
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!

Equipment

  • 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

  • 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.

Nutrition

Serving: 1serving | Calories: 550kcal | Carbohydrates: 65g | Protein: 38g | Fat: 16g
Course: Main
Cuisine: Japanese
Keyword: miso udon
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