This comforting Miso Udon Noodle Soup is a quick, nourishing bowl perfect for everyday meals.
Packed with fiber-rich bok choy, protein from tofu, and umami-rich mushrooms, it’s entirely plant-based and low in saturated fat.
Ready in under 30 minutes, it delivers warm, satisfying flavors while supporting a healthy, balanced diet—ideal for lunch, dinner, or meal prep.
28-Minute Easy Miso Udon Noodle Soup
Equipment
- 1 Large Pot
- 1 Medium bowl
- 1 Wooden Spoon or Spatula
- whisk
Ingredients
- 1 tbsp light oil canola or vegetable
- 100 g shiitake mushrooms or button mushrooms
- 8 heads baby bok choy quartered lengthwise
- 3 cloves garlic thinly sliced
- 6 cups water
- ¼ cup white miso paste
- 2 × 200 g packets pre-cooked udon noodles
- ½ block soft tofu cubed
- 2 green onions sliced
- 1 tbsp sesame seeds
- Hot sauce or sriracha optional
Instructions
- Heat the Oil: Place a large pot over medium-high heat and pour in 1 tablespoon of light oil, such as canola or vegetable. Allow the oil to warm until it shimmers slightly, which ensures it is hot enough to properly sauté the mushrooms without sticking. This step helps release the flavors and aromas from the oil, creating the perfect base for your soup.
- Sauté the Mushrooms: Add 100 grams of sliced shiitake or button mushrooms to the hot oil. Stir occasionally and let them cook for about 5 minutes, or until they soften and begin to brown. This browning process intensifies the umami flavor, giving your broth a rich depth. Once done, carefully remove the mushrooms and place them in a medium bowl, keeping them separate for now.
- Cook the Bok Choy and Garlic: Return the empty pot to the heat and add the quartered baby bok choy and 3 thinly sliced garlic cloves. If the vegetables start to stick, splash in a little water to help them steam. Stir frequently, letting the bok choy soften and the garlic release its fragrant aroma, which should take around 5 minutes. After cooking, transfer the bok choy and garlic to the same bowl as the mushrooms.
- Prepare the Broth: Pour 6 cups of water into the same pot and use a wooden spoon or spatula to scrape up any flavorful bits stuck to the bottom of the pot—this adds an extra layer of taste to your soup. Bring the water to a gentle boil over medium-high heat.
- Incorporate the Miso Paste: Once the water is simmering, reduce the heat slightly and whisk in ¼ cup of white miso paste until fully dissolved. Miso adds a salty, savory depth while keeping the soup vegan and healthy. Ensure the paste is thoroughly incorporated for a smooth, well-flavored broth.
- Add the Udon Noodles: Introduce the 2 packets of pre-cooked udon noodles to the simmering broth. Cook for 1–2 minutes until the noodles separate and loosen. Stir gently to avoid breaking the noodles, allowing them to soak up the miso flavor and warm evenly.
- Return the Vegetables and Mushrooms: Carefully add the cooked mushrooms, bok choy, and garlic back into the pot.This step ensures the vegetables maintain their tender texture while absorbing the broth’s flavors.
- Add Tofu: Gently fold in ½ block of cubed soft tofu. Take care not to break the cubes; they should remain delicate and silky. Heat for an additional 1–2 minutes, just until the tofu is warmed through. This adds plant-based protein and creaminess to your soup.
- Final Touches and Seasoning: Taste the soup and, if desired, add a splash of hot sauce or sriracha for some heat. This optional step balances the mild, savory flavors of the miso broth with a touch of spice.
- Serve and Garnish: Ladle the soup into individual bowls, ensuring each serving gets a mix of noodles, tofu, mushrooms, and bok choy. Sprinkle with sliced green onions and 1 tablespoon of sesame seeds for a nutty, fresh finish. Serve immediately while hot for a comforting, satisfying meal.
Notes
- Use pre-cooked udon noodles for the quickest preparation; dry noodles can also work but require longer cooking.
- Soft tofu should be handled gently to avoid breaking it into small pieces.
- Shiitake mushrooms provide rich umami, but button or cremini mushrooms can be used as alternatives.
- Adjust miso paste quantity according to taste and dietary preference; start with less and add gradually.
- Hot sauce or sriracha is optional but adds a nice spicy kick for those who like heat.
- Bok choy can be replaced with spinach or napa cabbage if desired.
- Stir gently when adding noodles and tofu to maintain texture.
Chef’s Secrets: Boosting Flavor Naturally
To enhance the depth of flavor, always sauté mushrooms until golden brown before adding them to the broth.
This caramelization brings out umami and richness.
Whisking the miso paste in slowly prevents clumping and preserves its delicate probiotics.
Using a small splash of water while cooking garlic and bok choy prevents sticking without diluting the flavors.
Fresh green onions and sesame seeds at the end add aromatic freshness and visual appeal.
Serving Suggestions: Perfect Pairing Ideas
Serve this soup hot for a comforting meal, either on its own or alongside light sides.
Steamed edamame or a simple cucumber salad complement the flavors well.
For added protein, consider topping with a soft-boiled egg (if not vegan) or extra tofu.
A sprinkle of nori strips or a drizzle of toasted sesame oil elevates the dish visually and flavor-wise.
This soup is also excellent for meal prep as it reheats beautifully without losing its texture.
Storage Tips: Keep Soup Fresh Longer
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
To maintain the tofu’s delicate texture, store it submerged in the broth rather than separately.
Reheat gently over medium heat on the stovetop; avoid boiling vigorously, which can break apart the noodles and tofu.
This soup can also be frozen for up to 1 month, but it’s best to slightly undercook the noodles initially if freezing, then fully heat when serving.
Frequently Asked Questions
1. Can I use dried udon noodles instead?
Yes, but you’ll need to cook them in boiling water separately according to package instructions before adding them to the soup, as dry noodles take longer to soften than pre-cooked ones.
2. How do I prevent the tofu from breaking?
Gently fold the cubed soft tofu into the soup at the last step and avoid stirring too vigorously. Using a slotted spoon or spatula helps maintain the shape.
3. Is this soup suitable for meal prep?
Absolutely! This soup reheats well in the microwave or on the stovetop. Keep it in an airtight container and store for up to 3–4 days in the fridge.
4. Can I make it spicier or milder?
Yes! Hot sauce or sriracha can be added to taste. For a milder version, simply omit these spicy additions and rely on the miso’s natural savory flavor.
5. Are there alternatives to bok choy?
Yes, spinach, napa cabbage, or Swiss chard work well as substitutes. Adjust cooking time slightly based on the vegetable’s tenderness to ensure it doesn’t overcook.
