28-Minute Easy Miso Udon Noodle Soup
A quick, plant-based noodle soup loaded with soft tofu, tender bok choy, and savory mushrooms in a flavorful miso broth. Ready in under 30 minutes, it’s perfect for a healthy, satisfying meal anytime.
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.
