This Miso Udon Noodle Soup is filled with delicious udon noodles, a flavorful broth, crispy tofu, and fresh vegetables!
It’s almost Summer and I’m still eating soup. I have a reason, hear me out. Daniel caught a cold and could only eat soup for a couple days. I had leftover miso soup in the fridge from some take-out I had the day before so I heated it up, threw in some noodles, and added some fresh veg! He loved it and asked for it the next day too but I didn’t have miso soup anymore so instead I used what I had and came up with this! I’ve made it a few more times since and we love it! It’s perfect for this warm summer weather because it’s filled with fresh vegetables so it isn’t heavy at all but still warm and comforting.
Miso paste is one of my absolute favorite ways to flavor broth because it’s filled with healthy and essential minerals but has a nice salty flavor. It’s also amazing for gut health! Who knew?! Give this Miso Udon Noodle Soup a try and let me know what else you use miso paste in!
Servings: 2-4 portions of Miso Udon Noodle Soup
For the Crispy Tofu:
- 1 Block Extra Firm Tofu, drained
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 2 tbsps Cornstarch
- 1 tbsp Vegetable Oil
For the Miso Noodle Soup:
- 4oz of Udon Noodles, I used half a bag of this brand
- 1 tbsp Vegetable Oil
- 1 small Shallot
- 5 Garlic Cloves
- 1 tbsp Fresh Ginger
- 6 cups Vegetable Broth
- 3 tbsps White or Yellow Miso Paste
- 2 tsps Chili Garlic Sauce
- 3-4 tbsps Soy Sauce, or to taste
- 1 Carrot, peeled then shredded
- 5-6 Mini Bell Peppers, sliced
- 2 cups Broccoli
- 1 cup Spinach, thinly sliced
- 2 Green Onion Stalks, thinly sliced
- 2-3 tbsps Cilantro
- 1-2 tbsp Sesame Seeds, optional
- Pre-heat oven to 425F
- Drain the tofu and wrap in a clean dish towel to remove excess water.
- Cube the tofu and place in a large bowl. Add oil, salt, pepper, and cornstarch. Gently toss until evenly covered.
- Place the tofu on a parchment lined baking sheet and bake for 50-60 minutes or until your desired crispiness. Flip halfway.
- While the tofu is baking, prep the vegetables.
- Peel the carrot and then continue to use the peeler to make large strips.
- Slice the bell peppers.
- Thinly slice the spinach and the green onion.
- Chop the broccoli in to bite sized pieces. Set all that vegetable prep aside.
- Mince one shallot and 5 garlic cloves. Keep separate from other veggies.
- Heat a large pan on medium-high heat. Add the shallot, cook until soft. Add the garlic + ginger and cook until fragrant. Mix in the vegetable broth. Bring to boil.
- Add the udon noodles and cook according to package. Mine was 7 minutes. In the last 2 minutes of the noodles cooking, add the broccoli. Turn off heat after the noodles are cooked.
- Gently stir in the miso paste by adding it to a mesh strainer, dip in to the broth, and stir it in the strainer until it is dissolved in to the soup. Or alternatively, whisk together in a separate bowl with water until dissolved. Once miso paste is dissolved in to the soup, add the chili sauce, soy sauce to taste, a pinch of black pepper and the chopped spinach.
- Divide the noodles and broth in to serving bowls and top with baked tofu, carrots, bell peppers, green onion, cilantro, and sesame seeds. Serve immediately!
SAVE FOR LATER? Pin it on Pinterest!