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miso udon noodle soup with tofu in bowl

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.
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Soup
Cuisine Japanese
Servings 2 adults
Calories 730 kcal

Ingredients
 
 

For the tofu

  • 400  tofu
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil

For the miso soup

  • 1 tablespoon sunflower oil
  • 1 onion sliced
  • 2 cloves garlic chopped
  • thumb-sized piece ginger peeled and chopped
  • 1 red chilli deseeded and chopped, optional
  • 2 teaspoons miso paste
  • 1.5 litre vegetable stock
  • 2 carrots thinly sliced
  • handful green beans topped and tailed and chopped in half
  • 1 pak choi
  • 300 g udon noodles pre-cooked
  • salt and pepper to taste

To serve

  • 4 spring onions (scallions) chopped
  • 1 tablespoon black sesame seeds

Instructions
 

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 tablespoons sesame oil and 2 tablespoons 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 tablespoon 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 teaspoons 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.

Notes

  1. Nutritional information is approximate and is intended as a guide only.
  2. I would recommend that you chop all the vegetables and get your stock ready before starting to cook the soup.
  3. If you want to use dried udon noodles cook them in a separate pan ( this helps remove the starch) before adding to the soup.

Nutrition

Calories: 730kcalCarbohydrates: 73gProtein: 38gFat: 35gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 15gSodium: 2316mgPotassium: 1489mgFiber: 13gSugar: 18gVitamin A: 29179IUVitamin C: 230mgCalcium: 779mgIron: 8mg
Keyword miso udon noodle soup
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