This is the perfect after work food. It’s fast, one pot, cheap with little prep and practically no mess. Using fresh udon (found in the refrigerator section in most international supermarkets) it becomes a completely no fuss meal but you can substitute fresh noodles for dried one in a pinch though carefully follow directions on the dry noodles before adding them to the soup. You can add just about any vegetable to this and any mix of miso you like. I prefer red for a hearty soup with a bold flavor though shiro miso make a milder soup that many enjoy.

Miso Udon Soup

AuthorMabCategory

Yields4 ServingsServingsQuarter (1 Serving)Half (2 Servings)Default (4 Servings)Double (8 Servings)Triple (12 Servings)

Ingredients

 14 oz udon noodles

 4 cups vegetable stock (or dashi)

 2 carrots, diced

 1 onion, diced finely

 4 oz wakame (or spinach)

 4 oz mushroom, sliced

 2 tbsp white miso paste

Directions

1

In a large saucepan, bring the stock to a roaring boil.

2

Lower the heat to medium and add the vegetables and cook for 2-3 minutes.

3

Add the fresh noodles (or cooked and drained if you used dry noodles) and cook for another 2-3 minutes

4

Remove from heat and spoon the miso in and stir until the miso is completely dissolved.

Adapted from Steam Kitchen

Ingredients

Ingredients

 14 oz udon noodles

 4 cups vegetable stock (or dashi)

 2 carrots, diced

 1 onion, diced finely

 4 oz wakame (or spinach)

 4 oz mushroom, sliced

 2 tbsp white miso paste

Directions

Directions

1

In a large saucepan, bring the stock to a roaring boil.

2

Lower the heat to medium and add the vegetables and cook for 2-3 minutes.

3

Add the fresh noodles (or cooked and drained if you used dry noodles) and cook for another 2-3 minutes

4

Remove from heat and spoon the miso in and stir until the miso is completely dissolved.

Notes

Miso Udon Soup

IngredientsDirections