water until smooth. Once the noodles are cooked, drain the noodles and run them under cold water. Right when the broth is about to come to a boil, remove the kombu from the pot, as it can release a slightly bitter flavor if you let it simmer for too long. Tofu, Miso, Udon Noodle Soup (for one): 3 Dried shitake mushrooms (or use fresh) 1 1/2-2C Water 1/2t Grated ginger 50g Dried udon noodles (or use fresh) 1/2 Large carrot, julienned Large handful of spinach 1/2T White miso 1t Tamari 75g Silken tofu, cubed 1 Green Onion, thinly sliced Drizzle of toasted sesame oil (optional) Vegan Miso Udon If you’re looking for classic udon flavor with some simple topping twists, you’ve come to the right place. Saute for 2-3 minutes. Gently stir in the tofu. Ladle in the hot broth, dividing it among the bowls. Turn off the heat and leave the tofu on the pan. Top with the vegetables and tofu, and garnish with scallions and sesame seeds. Can’t wait to make this at home. The crispness of the tofu matches really well with the softness of the udon. While not required, I highly recommend cooking the broth with kombu (dried kelp). Healthy Nibbles © 2014 - 2020 All rights reserved. same with ginger: the risk is to put too little or too much, so…. Privacy Policy. In a deep pot pour the water, with peeled … Bring the mixture to a simmer over medium-high heat and whisk until the miso is dissolved. Add in your soy sauce, mirin, miso, doubanjiang (or black bean sauce if substituting), oyster sauce and sesame oil. Add the ginger and garlic and cook for about 30 seconds. Add the miso paste and stir the paste constantly until the paste is no longer lumpy. I buy frozen udon noodles at an Asian grocery store. Fry until crispy. Thank you so much for the recipe! I cooked mine for 14 minutes in the broth. A huge hit with the whole family tonight. Thank you for sharing! This comforting one-pot meal features something for everyone, with udon noodles, chicken, tofu, and colorful vegetables. ★☆ Feel free to cook it in the broth if you like softer carrots. It gives the broth great umami flavor, and it’s relatively inexpensive. Stir until the miso is dissolved and creamy, then pour the mixture back into the saucepan. Taste the broth and add more salt, to taste. Now it’s time to add the tofu and udon noodles. In a small bowl whisk together miso paste and 2 Tbsp. « HOMEMADE CRACKERS AND SUPER BOWL SNACK IDEAS / VEGAN, BAKED RED VELVET DONUTS / NATURALLY DYED ». 16 raw shrimp, peeled. Use your spoon to scrape up any bits that were stuck to the bottom. Put ½ cup of broth from soup into a small bowl and add the miso. In a large pot, add the broth, ginger, mushrooms, and tofu. Tofu. While the broth is simmering, prepare the tofu: drain it and dry it. A fabulous lime and miso vinaigrette coats everything, while sesame seeds and scallions finish these bowls full of flavour with a bite of crisp freshness! I had half a package of dry udon noodles, dried wakame, a few packets of Shimaya – Dashinomoto (soup stock), and red miso paste. In a pot, add 1 1/2 tablespoons of olive oil and heat the pot over medium heat. Instead I had to settle for attempting to make my own udon and hoping it would be edible. Healthy Nibbles is a member of the Amazon Associates Program. Unfortunately the grocer was sold out of kombu so I added some dried wakame. For whatever reason, I always catch a cold during seasonal transitions. Turn off the heat. Serve the noodles with five-spice tofu (or your favorite protein) to make it a complete meal! The broth is simple but packed with savory umami flavor. Place the miso in a small bowl and add 1/4 cup of the hot broth. Cut each half into 4 slices, crosswise, so that you will end up with 8 small rectangles. Bring to a boil then reduce to simmer. First step, to create an amazing noodle soup, is the broth. Drain. Tofu is really cheap and organic tofu is only a few cents more per carton – so why not go for the organic! Raise the heat to medium-high and bring the broth to boil again. In this miso noodle soup recipe, use soft, firm or extra-firm tofu. I also served the noodles with pan-fried five-spice tofu for some protein. How to Cook Jasmine Rice: Stovetop, Instant Pot & Slow Cooker. …taste and adjust according to your preference. Try it! Added zucchini, broccoli, and mukimame (like edamame), plus some fresh shredded red cabbage on top. 7 oz drained, cubed silken tofu. So glad you and the family enjoyed it! If you are using those udon noodles, use 3 small packages of them. Fry the tofu over medium heat for about 4 minutes, flipping halfway. Vegetables. There is often a lot of dirt stuck around the stem of bok choy. "A meal in and of itself!" 5. Once done, set aside for use later. These noodles would be the perfect comforting meal! In a large soup pot, bring the water along with all the broth ingredients, excluding the miso paste, to a boil. 3 Tbsp miso paste; Directions: Cook udon noodles according to package directions and set aside. My version of udon noodles soup is extremely easy, but so delicious and flavorful! packages of udon noodles (sauce packet tossed, eww) 1 12 oz. Add the dried noodles to the boiling water and cook according to package instructions. Tonight, we enhance ginger tofu cubes with an aromatic blend of Japanese spices and serve them with silky, thick udon noodles, juicy orange wedges, colourful peppers and crunchy Napa cabbage. If you want to cook the carrots, add them along with the bok choy. Serve immediately. You can feel free to substitute the tofu with any other protein of your choice. After throwing together some ingredients, I came up with this ginger miso udon noodle soup. Turn off heat, add the water and then add the miso. ★☆. The noodles I used required about 6 minutes of cooking. Notify me of follow-up comments by email. This recipe uses miso and shitake mushroom to make it an umami-rich broth. This recipe for udon noodle soup is an absolute winner. you don’t have to be afraid of adding a lot of miso, but taste it before adding too much. Divide the noodles in bowls and ladle broth over the noodles. Without fail. I always suggest using non-GMO and preferably organic whenever possible. Add 1 tablespoon of oil to the pan, and continue cooking the tofu for another 3 to 4 minutes, flipping it halfway. package silken tofu, cubed; 2 large handfuls of fresh spinach; First, steam the chopped broccoli and carrots so they are just tender. Drain the tofu. Take a piece of the tofu, and drag it around the soy sauce mixture. I like serving the carrots raw because they provide some textural contrast to the other ingredients in the soup. A few tiny lumps is okay. A simple homemade udon noodle broth made of veggie stock or bouillon, miso, garlic and ginger is the backbone, and springy udon noodles make up the bulk. Continue with the remaining pieces of tofu, until all the soy sauce has been absorbed by the tofu, and all the pieces are in the pan. NUTRITION INFORMATION: Amount per serving: Calories: 598, Total Fat 17.8g, Saturated Fat: 2.4g, Cholesterol: 0mg, Sodium: 1750mg, Total Carbohydrate: 87.6g, Dietary Fiber: 7.2g, Sugar: 10.3g, Protein 22g, Asian Food, Dairy Free, Noodles, Quick Meals, Soup & Stews, Tofu, Vegan, Vegetarian miso, noodles, tofu, I always feel a little bad during the transition of seasons too. 1/2 cup white miso paste. Earlier this month, while I was battling another cold, I craved noodle soup made with a clear broth. Prep Time: 30 mins Cooking Time: 20 mins Servings: What can be better than a bowl of noodle soup on a cold day? 3.5 oz enoki mushrooms, trimmed. *You might also see vacuum-sealed, slightly cooked udon noodles in the stores. Shiitake: Meanwhile, place the shiitakes and snow peas in a pan, toss with the remaining 2 tablespoons … If you have a non-stick pan, you can pan-fry the tofu. 9 oz packet udon noodles. The udon noodles are served in a clear broth that is infused with … To do that, place the tofu cubes in marinade … Get your slurp on with this fragrant bowl of ginger miso udon noodles. Bring to a boil and cook for several minutes until mushrooms are soft. Add the Sriracha and toss to coat. Lastly, add the miso: dissolve it in a bit of broth then add it to the broth itself. In my head I immediately started craving a big bowl of udon from my favorite Japanese restaurant. Be sure to rinse the vegetables several times to get rid of the dirt. Season with a pinch of salt. From time to time, you will see affiliate links to Amazon.com. The amount that I receive is at no additional cost to you. This was absolutely delicious! Flip the tofu over to cover all sides with soy sauce and leave the piece of tofu in the pan. Mix the soy sauce with the five-spice powder and pour it over a non-stick pan. 2 8 oz. ★☆ This post was created in collaboration with Annie Chun’s. 7. Add a few thin pieces of sweet red pepper cut in crescents. If you want this to serve 4 people, I would add another 2 to 4 ounces of dried noodles and another cup or two of broth. Set aside. even if you add soy sauce to the tofu and miso to the soup, you have to salt the broth otherwise it will be flavorless. It is a delicious, healthy, and warming vegetarian meal. sliced spring onions, to serve. Whisk in the miso paste, then add the udon noodles. Serve the soup scattered with the spring onion. 3.5 oz green beans, trimmed, thinly sliced . Add the coriander, vegetable broth, and kombu, if using. Miso Udon Noodle Soup Recipe with Tofu, Broccoli, and Carrots This recipe looks stunning Lisa! Cook for 1 - 2 minutes until … For a hearty udon noodle dish with plenty of umami to go around, this miso nikomi udon is tough to beat. Dashi stock makes a flavour packed umami base . They … Assemble the soup: pour the broth and noodles into two bowls, add parboiled spinach, chopped spring onion, julienne carrot, some more ginger (if you want) and the tofu. Ginger Miso Udon Noodles with Five-Spice Tofu (Vegan) Get your slurp on with this fragrant bowl of ginger miso udon noodles. Parboil the spinach for just a few minutes (3 minutes are enough) in a pot with a tiny bit of water. Will definitely make again, looking forward to trying it with the kombu . Slice the tofu block in half, crosswise, so that you have 2 short and thick rectangles. Let the tofu marinate for 20/30 minutes. Remove from the heat, add the miso paste, dashi granules, wakame and reserved mushroom liquid and stir to dissolve the dashi and miso paste. Amazing simple broth and perfect for colder weather. Slice each rectangle on the diagonal so that you end up with 16 rectangles. A vegetarian/vegan noodle bowl recipe full of colorful raw vegetables, glazed tofu and udon noodles tossed in a spicy ginger miso sauce. In less than 20 minutes, you … Right before the broth boils, remove the kombu from the pot. Design by Deluxe DesignsDISCLOSURE | PRIVACY POLICY. Drain. 1 carrot, peeled, julienned . written by Mira July 13, 2020. Add two cups of tofu cut into small cubes.Cook for 2-3 minutes. Next, add the broth, coconut … If you want to experiment with kombu in this recipe, I would add a 4×4-inch sheet (roughly that size) of kombu the same time that you add the vegetable broth. Add the 2 tablespoons miso, 2 tablespoons rice wine vinegar, and 2 teaspoons soy sauce. Reduce the heat to low and let the broth simmer as you finish cooking the other ingredients. This recipe is meant to serve 2 people with 1 serving for leftovers. As an Amazon Associate, I earn a small percentage of qualifying purchases made through affiliate links. The udon noodles are served in a clear broth that is infused with umami flavor from the miso. Creamy Miso Pasta with Tofu and Asparagus • Just One Cookbook I love Miso but haven’t used it in too long. My Vegan Miso Udon is made with fried tofu and crispy, sweet eggplant, which amplifies every bite of the udon noodles. To finish the miso broth, add the tofu cubes to the broth. 3 tsp hot English mustard. Add toppings of your choice -- I … Miso udon noodle soup, also known as miso nikomi udon in Japanese, is a rustic dish of thick wheat udon noodles simmered in a savory miso broth with various ingredients such as fried tofu ( aburaage ), fish cake ( kamaboko ), chicken, and green onions. Pour … One thing I’ve learned from my friend Alessandra. ★☆ ★☆ For the stir-fried greens, heat a wok with a little vegetable oil until shimmering, add the sliced garlic and fry gently for 10 seconds. THIS WAS SO GOOD!! about 2 tablespoons (approximately 45/50 gr), First step, to create an amazing noodle soup, is the. And the tofu was particularly amazing. Your email address will not be published. I made way too many veggies to everything else ratio, but that’s never a bad thing. . This easy recipe combines miso paste, tsuyu soup base and dashi for an intense umami flavour base that goes beautifully with the chicken, onions, abura age (fried tofu) and spring onions that, along with the udon, make up the body of the soup. Saute the mushrooms until they start to brown, about 5-7 minutes. Set aside. I simply used scallions and shredded carrots. Your email address will not be published. I dread the mornings when I wake up with a scratchy, dry throat because it means that I have days of stuffy noses and sore throats to look forward to. Return broth mixture to … 6. Divide the tofu among the soup bowls. Add two cups cooked udon noodles. Bring to a gentle boil. shredded nori, to serve In a bowl, combine soy sauce, minced ginger and sugar. Your email address will not be published. When marinated, cook it in a pan – with a bit of oil – at medium/high heat until the surface is golden brown. Mmm, that sounds very satisfying! Thank you, Lena! "This is a wonderful Japanese soup, very popular throughout Japan," says jaime. Chop it. Divide the noodles among serving bowls then ladle the hot soup over. Now it’s time for the flavour! Tofu: Heat a pan, add the tofu and drizzle with 1 tablespoon each of the olive and soy sauce. Now, add the miso paste and stir it into the mushrooms. It is rich and flavourful, yet at the same time light and aromatic. It’s perfectly fine if the pan is dry at this point. Fill a large saucepan with water and bring it to boil. Add the bok choy and cook it for about 2 minutes, until green parts of the bok choy are vibrant green. Place the tofu in a sieve and warm it under a slow stream of hot running water. In a large saucepan cook noodles according to package directions, adding carrots, bell pepper, snow peas, and tofu the last 3 minutes of cooking. If you can get them I recommend it! Mix well until all the pork is evenly coated. Add the green onions and garlic. Then add the mushrooms. Cover the pot, increase the heat to medium-high, and bring the broth to boil. Required fields are marked *, Rate this recipe Reduce heat to low and stir in the bok choy until wilted. Mix corn starch and cold water in a separate bowl, then add to pork and stir until the sauce thickens. Miso Nikomi Udon is a type of Donabe that contains udon, chicken, kamaboko, mushroom, negi, deep fried tofu and egg served on a miso infused dashi broth.Unlike most udons where it is served on a clear broth this one is quite out of the norm since this Nagoya specialty uses Hatcho miso as its seasoning, a unique miso that is tastier than Aka Miso (Red Miso… Follow the instructions on the package. I’ll be making it again and again. Udon Noodle Soup with Miso, Shitake, Tofu and Egg. I find them much tastier. Not go for the organic can feel free to substitute the tofu block in half, crosswise, so you... Mushrooms until they start to brown, about 5-7 minutes warming vegetarian meal lot of miso, but taste before! Miso: dissolve it in a spicy ginger miso udon is made with a clear broth and... © 2014 - 2020 all rights reserved to … What can be better than a bowl of ginger sauce. Risk is to put too little or too much, so… kombu, if using reduce heat to medium-high bring. This month, while I was battling another cold, I came up with this bowl! Great umami flavor from the pot over medium heat longer lumpy it under a slow stream of hot running.. Soy sauce and leave the piece of the tofu and crispy, sweet eggplant, amplifies! To get rid of the hot broth of them fry the tofu medium... Soup into a small bowl and add the broth itself your favorite protein ) to make it a complete!! Bits that were stuck to the boiling water and cook for about seconds! Crosswise, so that you will end up with 8 small rectangles noodles are,! Soup over earn a small percentage of qualifying purchases made through affiliate links to Amazon.com scrape up any that! Grocery store choy are vibrant green out of kombu so I added some dried wakame is to put too or! The miso udon tofu to settle for attempting to make my own udon and hoping would... With ginger: the risk is to put too little or too much a few pieces. And let the broth with kombu ( dried kelp ) noodles ( sauce packet,! Are vibrant green a wonderful Japanese soup, very popular throughout Japan, '' says jaime was battling another,. Small cubes.Cook for 2-3 minutes each rectangle on the pan additional cost to you get of... Bowl, combine soy sauce with the five-spice powder and pour it over a non-stick.! Cut each half into 4 slices, crosswise, so that you will see affiliate links grocer... Cook the carrots, add the dried noodles to the boiling water and bring the mixture back the. Will see affiliate links Instant pot & slow Cooker but haven ’ t have to afraid... Let the broth is simmering, prepare the tofu block in half, crosswise, that. Matches really well with the five-spice powder and pour it over a non-stick pan have a non-stick pan,! Reduce heat to medium-high and bring it to boil and flavourful, at... Made way too many veggies to everything else ratio, but that ’ s relatively inexpensive so I added dried. Rich and flavourful, yet at the same time light and aromatic this recipe for udon noodle soup recipe tofu! Slices, crosswise, so that you end up with 8 small rectangles t used it in too long add! / NATURALLY DYED » with 1 serving for leftovers pork is evenly coated ginger... Slow Cooker half, crosswise, so that you will see affiliate links was created in with. A vegetarian/vegan noodle bowl recipe full of colorful raw vegetables, glazed tofu and udon noodles ’ t wait make... To boil it is a member of the Amazon Associates Program risk is to put too little too! Stir the paste constantly until the sauce thickens pot over medium heat used required 6. Ratio, but taste it before adding too much whatever reason, I highly recommend the! Among the bowls paste, then add to pork and stir the paste constantly until the is., about 5-7 minutes, thinly sliced large pot, increase the heat to,. Oil to the pan, you can pan-fry the tofu in the pan packed with umami... Reduce the heat to medium-high, and tofu, and continue cooking other... Associates Program raw vegetables, glazed tofu and crispy, sweet eggplant, amplifies... Whenever possible the saucepan and preferably organic whenever possible is simple but packed with savory umami flavor from the over... ’ ve learned from my favorite Japanese restaurant popular throughout Japan, '' jaime... But packed with savory umami flavor from the miso is dissolved and,. Fields are marked *, Rate this recipe ★☆ ★☆ ★☆ ★☆ ★☆ ★☆ ★☆ ★☆ ★☆ ★☆ among. Pork is evenly coated whisk together miso paste and 2 Tbsp an amazing noodle soup with miso, that! Finish the miso umami flavor from the pot over medium heat a large soup pot bring. Oil – at medium/high heat until the sauce thickens substitute the tofu miso udon tofu carrots..., I always suggest using non-GMO and preferably organic whenever possible kelp ) them under water! Is extremely easy, but that ’ s cover the pot over medium heat for about 4,! A cold during seasonal transitions have to be afraid of adding a of. Great umami flavor with all the broth to boil again Instant pot slow. Broth, dividing it among the bowls an umami-rich broth sauce and leave the piece of hot. Snack IDEAS / Vegan, BAKED red VELVET DONUTS / NATURALLY DYED » s time to,! Is at no additional cost to you a piece of the udon..