This Japanese-style udon soup recipe uses several Asian ingredients that are available at most grocery stores, including udon noodles, mirin (cooking wine), miso, and sesame oil. All will keep for months in the pantry or fridge. Inspired by eatingwell.com
Ingredients
Nutrition Facts4 servings
Serving size
- Amount per serving
- Calories44
- % Daily Value *
- Total Fat 15g20%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 2mg1%
- Sodium 844mg37%
- Total Carbohydrate 58g22%
- Dietary Fiber 7g25%
- Total Sugars 12g
- Protein 20g
- Vitamin A 335mcg38%
- Calcium 23mg2%
- Iron 25mg139%
- Potassium 1065mg23%
- Vitamin K 63mcg53%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ready to make it?
Try our Distraction-Free mode. Check Off ingredients & more. Simply Tap the Fullscreen Button.
Instructions
Cook noodles according to package directions; drain and set aside.
Meanwhile, heat oil in a large pot over medium heat. Add garlic, ginger, and serrano; cook until fragrant, about 1 minute. Add broth, and 1 Tbsp. soy sauce; bring to a simmer. Stir in mushrooms and carrots; simmer until the carrots are just tender, 3 to 6 minutes. Stir in bok choy and cook until the vegetables are tender, about 2 minutes more.
Whisk warm water and miso in a small bowl until smooth; add to the pot. Stir in tofu and cook until heated through, about 1 minute.
Stir scallions into the soup. Divide the noodles among 4 bowls. Ladle the soup over the noodles. Drizzle each bowl with 1 tsp. toasted sesame oil and 1/4 tsp. of the remaining soy sauce.
Miso is a fermented soybean paste that contributes a deep, rich umami flavor. White miso is a sweet variety made with soy and rice. Look for it in the refrigerated section of well-stocked supermarkets, near the tofu. It will keep in the refrigerator for at least a year.
Ingredients
Directions
Cook noodles according to package directions; drain and set aside.
Meanwhile, heat oil in a large pot over medium heat. Add garlic, ginger, and serrano; cook until fragrant, about 1 minute. Add broth, and 1 Tbsp. soy sauce; bring to a simmer. Stir in mushrooms and carrots; simmer until the carrots are just tender, 3 to 6 minutes. Stir in bok choy and cook until the vegetables are tender, about 2 minutes more.
Whisk warm water and miso in a small bowl until smooth; add to the pot. Stir in tofu and cook until heated through, about 1 minute.
Stir scallions into the soup. Divide the noodles among 4 bowls. Ladle the soup over the noodles. Drizzle each bowl with 1 tsp. toasted sesame oil and 1/4 tsp. of the remaining soy sauce.
Miso is a fermented soybean paste that contributes a deep, rich umami flavor. White miso is a sweet variety made with soy and rice. Look for it in the refrigerated section of well-stocked supermarkets, near the tofu. It will keep in the refrigerator for at least a year.
