Miso udon noodle soup
A deliciously fragrant recipe for miso udon noodle soup. Suitable for vegans. A great recipe to encourage noodle-loving kids to try something new.
For the tofu
- 400 g tofu
- 2 tbsp soy sauce
- 2 tbsp sesame oil
For the miso soup
- 1 tbsp sunflower oil
- 1 onion sliced
- 2 cloves garlic chopped
- thumb-sized piece ginger peeled and chopped
- 1 red chilli deseeded and chopped, optional
- 2 tsp miso paste
- 1.5 litre vegetable stock
- 2 carrots thinly sliced
- handful green beans topped and tailed and chopped in half
- 1 pak choi vegetables
- 300 g pre-cooked udon noodles
- salt and pepper to taste
- 4 spring onions chopped
- 1 tbsp black sesame seeds
For the tofu
Pre-heat the oven to 200°C (fan)/220°C/gas mark 7. Drain the tofu and squeeze out as much water as possible, soaking it up with kitchen towel. You can use a tofu press for this or press it down with a heavy plate. Slice into 2 inch pieces.
Place in a roasting dish and cover with 2 tbsp sesame oil and 2 tbsp soy sauce. Stir well. Ideally leave this to marinate for at least 30 minutes but if you don't have time then stick it straight in the oven.
Bake for 30-40 minutes, stirring halfway until crispy on the outside.
For the soup
Heat 1 tbsp sunflower oil in a large saucepan with a lid.
Add 1 sliced onion and sauté until soft.
Add 2 cloves chopped garlic, a chopped thumb-sized piece ginger and 1 chopped red chilli (if using). Stir and sauté for 1 minute.
Add 2 tsp miso paste and a dash of stock and stir until the paste has broken down.
Add the rest of the vegetable stock and bring to the boil before adding the carrots and green beans. Reduce the heat to low, cover and simmer for 8-10 minutes or until the vegetables are soft.
Add the pak choi leaves and cooked udon noodles and heat through. Season to taste with salt and pepper