Miso Udon Noodle Soup
I could eat this soup every day! A simple miso broth with bok choy, shiitake mushrooms, soft tofu, and udon noodles. Vegan and vegetarian friendly
- 1 tablespoon(s) light oil such as canola or vegetable
- 100 g shiitake mushrooms or buttons mushrooms
- 8 head(s) baby bok choy sliced lengthwise into quarters
- 3 clove(s) garlic sliced
- 6 cup(s) water
- 1/4 cup(s) white miso paste
- 2 200g packets udon noodles (the pre-cooked kind)
- 1/2 block(s) soft tofu cubed
- 2 green onions sliced
- 1 tablespoon(s) sesame seeds
- hot sauce or sriracha (optional)
- Add the oil to a large pot over medium-hight heat. When hot add in the mushrooms and sauté for about 5 minutes until they have softened and begin to brown. Remove them from the pot and set aside in a medium bowl.
- Return the pot to the heat and now add the bok choy and garlic. If needed, add a splash of water to stop them from sticking. Cook another 5 minutes or so until the bok choy is softened. Remove from the pot and add to the bok choy and garlic to the bowl with the mushrooms.
- Now return the pot back to the heat and add the water. Use your spoon to scrape up any bits that were stuck to the bottom. Bring to a boil then reduce to simmer. Whisk in the miso paste, then add the udon noodles. Cook for 1 - 2 minutes until the noodles are loosened. Add the bok choy, garlic, and mushrooms back into the pot along with the miso soup and the tofu. Heat for another 1 - 2 minutes until everything is heated through. Divide among bowls and garnish with green onions, sesame seeds, and hot sauce if using.
Soy-Free: To keep this recipe soy-free, swap out the miso for chickpea miso!