Miso Soup With Udon Noodles
This warming miso soup with udon noodles brings together savoury miso broth, tender broccoli, and silky tofu in just 30 minutes. It's a comforting vegan bowl that works for lunch, dinner, or even a cold-weather breakfast the way they do in Japan.
Ingredients
- 5 cups vegetable broth
- 2-3 tablespoons white or yellow miso paste
- 1 tablespoon freshly grated ginger
- 2 cloves garlic finely minced
- 3 tablespoons rice vinegar
- 10-12 ounces udon noodles fresh or dried
- 1 head broccoli cut into florets, stalk peeled and thinly sliced
- 2 teaspoons soy sauce use tamari for gluten-free
- 6 ounces firm tofu drained, pressed, cut into ½-inch cubes
- ½ cup sliced green onions white and dark green parts
- 1 sheet nori thinly sliced (optional)
Instructions
- In a large pot, bring the vegetable broth to a gentle boil. Reduce heat to low. Ladle about ½ cup of warm broth into a small bowl, add the miso paste, and whisk until fully dissolved. Pour the miso mixture back into the pot along with the ginger, garlic, and rice vinegar. Simmer gently (do not boil vigorously) for about 10 minutes. Taste and stir in more miso if you want a stronger flavour.
- Add the udon noodles to the simmering soup. Cook for 2 minutes if using fresh udon, or 8–10 minutes if using dried, checking the packet instructions. Add the chopped broccoli florets during the last 3–4 minutes of cooking, until the noodles are al dente and the broccoli is tender-crisp and bright green.
- Turn off the heat and stir in the soy sauce, tofu cubes, and sliced green onions. Let the soup sit for 1–2 minutes so the tofu warms through. Ladle into bowls and top with extra green onions and strips of sliced nori.
Nutrition
Serving: 1servingCalories: 379kcalCarbohydrates: 67gProtein: 22gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 1390mgPotassium: 555mgFiber: 10gSugar: 11gVitamin A: 1112IUVitamin C: 139mgCalcium: 143mgIron: 2mg
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