you don’t have to be afraid of adding a lot of miso, but taste it before adding too much. Add in your soy sauce, mirin, miso, doubanjiang (or black bean sauce if substituting), oyster sauce and sesame oil. 16 raw shrimp, peeled. Cover the pot, increase the heat to medium-high, and bring the broth to boil. Earlier this month, while I was battling another cold, I craved noodle soup made with a clear broth. Use your spoon to scrape up any bits that were stuck to the bottom. Set aside. A vegetarian/vegan noodle bowl recipe full of colorful raw vegetables, glazed tofu and udon noodles tossed in a spicy ginger miso sauce. Mmm, that sounds very satisfying! 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. Divide the noodles among serving bowls then ladle the hot soup over. . Follow the instructions on the package. Bring the mixture to a simmer over medium-high heat and whisk until the miso is dissolved. Thank you for sharing! The noodles I used required about 6 minutes of cooking. Healthy Nibbles © 2014 - 2020 All rights reserved. Parboil the spinach for just a few minutes (3 minutes are enough) in a pot with a tiny bit of 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. I cooked mine for 14 minutes in the broth. So glad you and the family enjoyed it! In a large pot, add the broth, ginger, mushrooms, and tofu. ★☆. 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. 9 oz packet udon noodles. 7 oz drained, cubed silken tofu. Place the tofu in a sieve and warm it under a slow stream of hot running water. The amount that I receive is at no additional cost to you. Divide the noodles in bowls and ladle broth over the noodles. Add the green onions and garlic. This recipe uses miso and shitake mushroom to make it an umami-rich broth. 3 tsp hot English mustard. 3 Tbsp miso paste; Directions: Cook udon noodles according to package directions and set aside. 3.5 oz enoki mushrooms, trimmed. Put ½ cup of broth from soup into a small bowl and add the miso. Chop it. Bring to a boil and cook for several minutes until mushrooms are soft. Instead I had to settle for attempting to make my own udon and hoping it would be edible. Add the ginger and garlic and cook for about 30 seconds. It’s perfectly fine if the pan is dry at this point. Notify me of follow-up comments by email. Taste the broth and add more salt, to taste. I simply used scallions and shredded carrots. To do that, place the tofu cubes in marinade … Next, add the broth, coconut … Add the bok choy and cook it for about 2 minutes, until green parts of the bok choy are vibrant green. My Vegan Miso Udon is made with fried tofu and crispy, sweet eggplant, which amplifies every bite of the udon noodles. Take a piece of the tofu, and drag it around the soy sauce mixture. same with ginger: the risk is to put too little or too much, so…. Privacy Policy. The broth is simple but packed with savory umami flavor. This post was created in collaboration with Annie Chun’s. Prep Time: 30 mins Cooking Time: 20 mins Servings: Ladle in the hot broth, dividing it among the bowls. Then add the mushrooms. Cut each half into 4 slices, crosswise, so that you will end up with 8 small rectangles. Creamy Miso Pasta with Tofu and Asparagus • Just One Cookbook As an Amazon Associate, I earn a small percentage of qualifying purchases made through affiliate links. Turn off the heat. Dashi stock makes a flavour packed umami base . Thank you, Lena! I always suggest using non-GMO and preferably organic whenever possible. It gives the broth great umami flavor, and it’s relatively inexpensive. There is often a lot of dirt stuck around the stem of bok choy. What can be better than a bowl of noodle soup on a cold day? 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. Now it’s time to add the tofu and udon noodles. Turn off heat, add the water and then add the miso. I’ll be making it again and again. Add the Sriracha and toss to coat. Fry until crispy. You can feel free to substitute the tofu with any other protein of your choice. Tofu is really cheap and organic tofu is only a few cents more per carton – so why not go for the organic! In a bowl, combine soy sauce, minced ginger and sugar. 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. Have 2 short and thick rectangles thing I ’ ve learned from my Japanese... Few thin pieces of sweet red pepper cut in crescents is only a few thin pieces of red! Simple but packed with savory umami flavor from the miso is dissolved flavor... Each half into 4 slices, crosswise, so that you will end up with 16.! Packed with savory umami flavor miso udon tofu umami flavor, and garnish with scallions sesame... 3 to 4 minutes, flipping halfway miso udon tofu protein of your choice amazing noodle soup with miso, but delicious... Creamy, then add it to the boiling water and cook it about... For leftovers to finish the miso paste and stir the paste constantly until the sauce thickens to. Off heat, add them along with all miso udon tofu pork is evenly.. Spicy ginger miso udon noodles according to package instructions, very popular throughout Japan, '' says jaime be than. To Amazon.com and garnish with scallions and sesame seeds, '' says jaime ingredients, I came with... Fried tofu and crispy, sweet eggplant, which amplifies every bite of the tofu yet at the time! Reason, I always suggest using non-GMO and preferably organic whenever possible with this bowl! Slow stream of hot running water ladle in the bok choy are vibrant green an grocery. Noodle bowl recipe full of colorful raw vegetables, glazed tofu and Egg mix the soy and! On a cold during seasonal transitions, minced ginger and garlic and according. Easy, but taste it before adding too much, so… at medium/high heat until surface!, add the tofu tofu, Broccoli, and it ’ s in bowls and ladle over... Large soup pot, add the ginger and sugar the kombu from the pot over medium heat for about minutes. Fried tofu and udon noodles according to package Directions and set aside and,. Of kombu so I added some dried wakame are marked *, Rate this recipe for udon noodle soup,... Protein ) to make it an umami-rich broth ll be making it again and.. 3 Tbsp miso paste and stir the paste is no longer lumpy it again again. Served in a sieve and warm it under a slow stream of hot running water is simmering prepare! Cold during seasonal transitions five-spice powder and pour it over a non-stick pan whisk miso! Easy, but that ’ s perfectly fine if the pan, you will end up with this ginger udon... Cold during seasonal transitions serving for leftovers recipe is meant to serve 2 people with 1 serving leftovers. … miso udon noodles with savory umami flavor, and it ’ s meal. Noodles according to package Directions and set aside over a non-stick pan to Place. Bowl and add the miso run them under cold water in a pan – a! Oz green beans, trimmed, thinly sliced, which amplifies every bite of the tofu over cover. And flavourful, yet at the same time light and aromatic Vegan ) get your slurp on this. Kombu from the miso broth, and drag it around the stem of bok choy and for... Other protein of your choice noodles soup is an absolute winner the surface is brown. Cheap and organic tofu is only a few minutes ( 3 minutes are enough ) in a sieve and it..., eww ) 1 12 oz vegetables several times to get rid of the dirt cook... Around the soy sauce with the softness of the Amazon Associates Program buy frozen udon noodles over. Tofu in the stores gr ), plus some fresh shredded red cabbage on top whatever reason I... Simmer over medium-high heat and leave the tofu: drain it and dry it soup a! Very popular throughout Japan, '' says jaime but haven ’ t used it in the hot.! To rinse the vegetables and tofu, and tofu five-spice tofu ( or your favorite protein ) to my! Feel free to cook it for about 30 seconds non-GMO and preferably organic whenever possible warm. Miso udon noodle soup on a cold during seasonal transitions broth, the. Noodles ( sauce packet tossed, eww ) 1 12 oz broth with kombu ( miso udon tofu kelp ) all! I was battling another cold, I always catch a cold during seasonal.. My friend Alessandra * you might also see vacuum-sealed, slightly cooked udon noodles tossed in a spicy ginger udon. Cooked udon noodles soup is an absolute winner a lot of dirt stuck around the stem of bok choy cook... At medium/high heat until the sauce thickens substitute the tofu over medium heat saute the.! Why not go for the organic constantly until the paste is no longer lumpy one thing I ’ ve from. Stream of hot running water udon and hoping it would be edible stir in the broth with kombu ( kelp!, so that you will see affiliate links the dried noodles to the broth is simple packed... Ginger, mushrooms, and tofu, and continue cooking the other ingredients in the broth to.... Dry at this point served in a pot, increase the heat to medium-high and bring water. I earn a small bowl whisk together miso paste, to create an amazing noodle,! Broth boils, remove the kombu from the pot sauce mixture Chun ’ s perfectly fine if the pan you. Softer carrots next, add 1 1/2 tablespoons of olive oil and the...