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vegan miso udon noodle soup

Miso udon noodle soup

Mandy Mazliah
A deliciously fragrant recipe for miso udon noodle soup. Suitable for vegans. A great recipe to encourage noodle-loving kids to try something new.
0 from 0 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Soup
Cuisine Japanese
Servings 2 adults


For the tofu

  • 400  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

To serve

  • 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

To serve

  • Serve with the roasted tofu, chopped spring onions and black sesame seeds.
Keyword miso udon noodle soup
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