Udon noodle soup with miso broth is a comforting and flavorful dish that is perfect for any occasion. This easy-to-make recipe is full of delicious flavors and will warm you up on a cold day.
Why You’ll Love This Recipe?
- The combination of umami-rich miso broth and hearty udon noodles creates a satisfying and delicious meal.
- This recipe can be prepared in under 30 minutes, making it a quick and convenient option for busy weeknights.
- Udon noodle soup with miso broth is perfect for meal prep, as it can be easily reheated for a tasty lunch or dinner.
Ingredient Notes:
- Peanut oil adds a nutty flavor and is great for stir-frying.
- Shiitake mushrooms provide a meaty texture and rich flavor.
- Napa cabbage adds a mild sweetness to the broth.
- Udon noodles are thick and chewy, perfect for soaking up the flavorful broth.
- White miso paste adds a savory depth of flavor.
- Soy sauce and sriracha sauce can be adjusted to taste for a perfect balance of saltiness and spiciness.
- Toasted sesame oil adds a nutty aroma to the soup.
- Edamame provides a pop of color and protein to the dish.
- Toasted sesame seeds are a crunchy and flavorful garnish.
Step-by-Step Instructions:
- Heat peanut oil in a large pot over medium heat. Add sliced shiitake mushrooms and the white parts of the scallions, and sauté until softened.
- Add minced garlic and grated ginger, and cook until fragrant.
- Pour in water and bring to a simmer. Add sliced napa cabbage and frozen udon noodles, and cook until noodles are heated through.
- In a small bowl, whisk together white miso paste, soy sauce, sriracha sauce, and toasted sesame oil. Stir into the soup.
- Add thawed edamame and cook until heated through.
- Serve the udon noodle soup in bowls, garnished with the green parts of the scallions and toasted sesame seeds.
Helpful Tips:
- For a vegetarian version, use vegetable broth instead of water.
- Feel free to add other vegetables like carrots or bok choy for extra nutrients.
- Adjust the spiciness of the soup by adding more or less sriracha sauce.
- Leftover soup can be stored in the refrigerator for up to 3 days.
Expert Tips for the Best Results:
- Use fresh udon noodles for the best texture and flavor.
- Choose a high-quality white miso paste for a richer broth.
- Garnish with fresh cilantro or Thai basil for a burst of freshness.
Serving Suggestions:
Serve this udon noodle soup with miso broth alongside a side of steamed rice or a crisp cucumber salad. Pair with a cold glass of sake or green tea for a complete meal.
Storage and Reheating Tips:
To store leftovers, transfer the soup to an airtight container and refrigerate. Reheat gently on the stovetop or in the microwave, adding a splash of water to thin out the broth if needed.
Frequently Asked Questions:
- Can I use chicken broth instead of water?
- Yes, you can substitute chicken broth for water for a richer flavor.
- Are there any gluten-free options for this recipe?
- Use tamari instead of soy sauce and ensure all other ingredients are gluten-free.
- Can I freeze this soup?
- While udon noodles can become mushy when frozen, the broth and vegetables can be frozen for up to 3 months.
Conclusion:
Warm up with a bowl of udon noodle soup with miso broth and enjoy the comforting flavors of this easy-to-make dish. Don’t hesitate to customize the recipe to your liking and share your feedback with us. Happy cooking!
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Udon Noodle Soup with Miso Broth
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
A comforting and flavorful udon noodle soup with a savory miso broth, loaded with shiitake mushrooms, napa cabbage, and edamame. This hearty soup is perfect for a cozy night in or a quick weeknight meal.
Ingredients
Scale
- 2 tablespoons peanut oil
- 6 ounces shiitake mushroom caps, cleaned and sliced
- 3 scallions, white and green parts separated and chopped
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 6 cups water
- 2 cups sliced napa cabbage
- 26 ounces frozen udon noodles
- 2 tablespoons white miso paste
- 3 tablespoons soy sauce, or to taste
- 1 teaspoon sriracha sauce, or to taste
- 1 teaspoon toasted sesame oil
- 1 cup frozen shelled edamame, thawed
- Toasted sesame seeds, for serving
Instructions
- Sauté Aromatics: Heat peanut oil in a large pot over medium heat. Add mushrooms, white parts of scallions, garlic, and ginger. Cook until fragrant, about 2 minutes.
- Add Broth Ingredients: Pour in water, add cabbage, udon noodles, miso paste, soy sauce, sriracha, and sesame oil. Bring to a simmer.
- Finish Soup: Stir in edamame and simmer until noodles are cooked through, about 5 minutes. Adjust seasoning if needed.
- Serve: Ladle soup into bowls, top with green scallions and sesame seeds. Enjoy!
Notes
- You can customize this soup by adding tofu, bok choy, or any other vegetables you prefer.
- Adjust the spiciness by increasing or decreasing the amount of sriracha sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 0 mg