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!
As the chilly weather sets in and you crave something warm and comforting, it's time for hot noodle soup!
This miso udon soup is pure comfort in a bowl. When you're cold and want a cozy meal, try this recipe. It'll warm you up and make you feel content for sure!
- This recipe is for you if:
- You love Japanese udon noodles.
- You want to make miso udon noodle soup.
- You are looking for a cozy udon noodle recipe.
Let me walk you through the ingredients and the instructions. If you want to check the recipe, jump to the recipe. Let's get started!
Jump to:
Why This Recipe Works
- 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.
📋 Ingredients
Here are the ingredients (amounts are in the recipe card below).
- Udon noodles: See below.
- Soup ingredients: This recipe includes shimeji mushrooms, napa cabbage, scallions, carrots, aburaage (deep-fried tofu), and eggs. You can also try other options like shiitake mushrooms, enoki mushrooms, bok choy, green onions, or spring onions to tailor your soup to your taste.
- Noodle soup: The foundation of the soup is a blend of miso paste (see below), dashi stock, mirin, and soy sauce. This combination creates a savory miso broth that pairs perfectly with the udon noodles. Use kombu dashi powder to make it vegetarian and vegan.
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.
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.
Miso Paste
Miso paste is an essential ingredient in Japanese cuisine and is used in a variety of dishes, including miso soup, miso ramen, and miso dressing.
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.
Learn more about miso paste in What is miso paste!
Where to Buy Japanese Ingredients
If you live in the US, you can find Japanese ingredients in the list below.
- Japanese market: Mitsuwa Marketplace, Marukai
- Asian market
- Whole Foods Market
- Health food stores
- Online stores: Instacart, Walmart, Amazon
🔪Instructions
Let's go over how to make this miso udon noodle soup.
1. 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.
2. Add water and kombu dashi powder to a large pot and bring it to a boil over medium heat.
3. Add miso paste, mirin, and soy sauce and blend them together well.
4. 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.
5. While the ingredients are simmering, add the udon noodles to a separate pot of boiling water and cook them for about two minutes.
6. Transfer the cooked udon noodles into the soup and let them simmer for a few more minutes to soak up the flavors.
7. 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.
8. Ready to serve!
Serve
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!
Helpful tips
- 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.
Variety of Japanese Udon Noodle Recipes
There are many udon recipes that you can try, from chilled udon noodles to hot soup. Find more below and enjoy these chewy noodles!
Thanks For Stopping By!
Thank you for taking the time to read my blog♡. If you've tried this recipe (or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
More Udon Recipes You Might Like
- Zaru Udon (Japanese Cold Udon Noodles)
- Kake Udon (Japanese Udon Noodle Soup)
- Curry Udon
- Yaki Udon
- Natto Udon Noodles
📖 Recipe
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 teaspoon Kombu dashi powder, 5g
- 3 tablespoon Miso paste
- 1 tablespoon Mirin
- 1 tablespoon 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.
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