Craving a comforting and flavorful meal that’s ready in under 30 minutes? Look no further than this easy udon miso soup recipe! This healthy and delicious dish is perfect for a quick weeknight dinner or a satisfying lunch. Homemade cooking doesn't get much simpler than this, and the results are unbelievably rewarding. It’s a perfect example of how easy recipes can be incredibly satisfying. This recipe is packed with umami goodness, showcasing the best of Japanese cuisine. Let's dive in!
Ingredients:
- 8 ounces dried udon noodles
- 4 cups dashi (Japanese fish stock, or vegetable broth for a vegetarian option)
- 4 tablespoons white or yellow miso paste
- 1 block (14 ounces) firm or extra-firm tofu, pressed and cubed
- 1 cup shiitake mushrooms, stemmed and sliced
- ½ cup chopped scallions
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- Optional toppings: seaweed flakes (nori), chili flakes, sliced green onions
Instructions:
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Prepare the Broth: In a medium saucepan, bring the dashi (or vegetable broth) to a simmer over medium heat.
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Cook the Udon: While the broth simmers, cook the udon noodles according to package directions. Usually, this involves boiling them in salted water for a few minutes until tender but still slightly chewy. Drain well and set aside.
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Sauté the Mushrooms: Heat the sesame oil in a separate pan over medium heat. Add the sliced shiitake mushrooms and sauté for 3-5 minutes, until softened and slightly browned. This adds a lovely depth of flavour to the soup.
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Combine and Simmer: Add the sautéed mushrooms and tofu cubes to the simmering dashi broth. Gently simmer for about 5 minutes to heat the tofu through.
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Incorporate Miso Paste: In a small bowl, whisk together 2 tablespoons of the miso paste with a little bit of the hot broth until smooth. This prevents the miso from clumping. Pour the miso mixture into the saucepan and stir gently. Repeat this process with the remaining miso paste. Avoid boiling the soup after adding the miso paste, as it can affect its flavour and nutritional value.
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Season and Finish: Stir in the mirin and soy sauce. Taste and adjust seasoning as needed. You might want a touch more soy sauce for saltiness or a bit more mirin for sweetness, depending on your preference.
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Serve: Ladle the soup into bowls. Top with the cooked udon noodles, chopped scallions, and any desired toppings like seaweed flakes or chili flakes.
Tips for the Best Udon Miso Soup:
- Pressing the Tofu: Pressing the tofu removes excess water, resulting in firmer tofu cubes that hold their shape better in the soup.
- Don't Overcook the Noodles: Overcooked udon noodles will become mushy. Cook them just until they are tender but still have a slight chew.
- Adjust the Miso: The amount of miso paste can be adjusted to your liking. Start with less and add more if needed, as miso paste can be quite salty.
- Fresh Ingredients: Using fresh, high-quality ingredients will make a big difference in the taste of your soup.
Variations:
- Protein Boost: Add cooked chicken, shrimp, or beef for a heartier meal.
- Vegetable Medley: Incorporate other vegetables like spinach, bok choy, or carrots for added nutrients and flavor.
- Spicy Kick: Add a pinch of chili flakes or a dash of sriracha for a spicy twist.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 350-400
- Protein: 15-20g
- Fat: 10-15g
- Carbohydrates: 50-60g
This quick and easy udon miso soup recipe is a perfect example of a healthy meal that's both delicious and satisfying. Enjoy!