Name: Quick Miso Udon with Tofu & Shimeji Mushrooms
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 2 portions of Udon noodles; 1 l Dashi broth; 2 tbsp Miso paste; 1 tbsp soy sauce; 1 tbsp Mirin; 150 g firm Tofu; 100 g Shimeji mushrooms; 2 spring onions; a little La-Yu

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If you’re looking for a quick, comforting meal that’s both easy to prepare and incredibly tasty, then this Miso udon noodle soup with Tofu is just the thing for you. This soup combines the rich Umami flavours of brodo Dashi and miso paste with the soft texture of Udon noodles and Tofu, and it’s not only delicious but also healthy.

Whether as a quick dinner after a long day or a filling lunch – Miso Udon Noodle Soup with Tofu is a simple dish that offers warmth and comfort. The combination of savoury broth, nutritious Tofu and tender Udon noodles makes this soup the perfect comfort food for any occasion. And best of all: you can adapt it to your own tastes at any time.

What makes Miso Udon noodle soup so special?

Japanese miso soup is renowned for its depth of Umami flavour – the secret lies in the combination of Dashi and Miso. The foundation of any miso soup is the brodo Dashi, which in this recipe is enhanced with soy sauce and Mirin to achieve the perfect balance between savoury and sweet.

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The Miso itself is a fermented paste rich in probiotics that promotes gut health. Together with the fresh Udon noodles, which are soft and springy, this creates a truly comforting dish.

Miso Udon soup isn’t just for chilly days – it can be served in any season, as it remains light and easy to digest thanks to ingredients like Tofu and mushrooms. The beauty of this recipe is its flexibility: it can be adapted to suit your tastes, depending on what ingredients you have to hand or which seasonal produce is currently available.

How to make Miso Udon yourself

For those short on time, this recipe is a real winner. The soup is ready and on the table in about 20 minutes. There’s no complicated preparation process – the Udon noodles cook quickly, and the remaining ingredients require only minimal chopping and frying.

The Miso paste is only added at the end to ensure that its valuable nutrients aren’t lost through overcooking. The result is a rich, healthy soup that delights both your taste buds and your body.

Ingredients for the soup:

Udon noodles
Brodo Dashi
White Miso paste
Soy sauce
Mirin (im Shop ansehen)

Toppings:

Firm Tofu (im Shop ansehen)
Shimeji mushrooms
Spring onions
Optional: La-Yu sesame oil with chilli (im Shop ansehen)

Tip

This recipe invites you to get creative. How about adding extra vegetables such as pak choi or baby spinach? Or try it with fried chicken for a heartier version. Miso Udon noodle soup is extremely adaptable and can easily be turned into a completely vegan dish by using plant-based alternatives such as tempeh or vegan Tofu. </ seg> First, heat the brodo Dashi in a saucepan and season to taste with soy sauce and Mirin. Chop the spring onions, add the white parts to the stock and set the green parts aside. Add the Tofu and mushrooms to the stock and leave to infuse. Meanwhile, cook the Udon noodles, drain them and divide them between bowls. Dissolve the Miso paste in the stock and pour everything over the Udon. Garnish with spring onions and La-Yu and serve hot.

Zuerst die Dashi Brühe in einem Topf erhitzen und mit Sojasauce und Mirin abschmecken. Frühlingszwiebeln schneiden, die weißen Teile in die Brühe geben, die grünen beiseitelegen. Tofu und Pilze in die Brühe geben und ziehen lassen. Parallel die Udon Nudeln kochen, abgießen und in Schüsseln verteilen. Die Miso Paste in der Brühe auflösen und alles über die Udon gießen. Mit Frühlingszwiebeln und La-Yu garnieren und heiß servieren.

What goes well with Miso Udon?

Miso Udon goes wonderfully with many Japanese side dishes. Light side dishes such as edamame </ a> or Tsukemono (pickled vegetables) . Gyoza (Japanese dumplings) or Tempura are also ideal accompaniments if you want to enjoy a hearty and balanced meal. A simple cucumber salad with Wakame seaweed also rounds off the meal perfectly. The soft Udon noodles and the rich Miso broth go wonderfully with these fresh and crunchy side dishes.

Do you have any questions about the recipe for Japanese Miso Udon noodle soup, or would you like to share your results with the community? Simply leave a comment below this post. Have fun experimenting and enjoy!

Quick Miso Udon

serves 2 | 20 minutes | 214 kcal

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This quick Miso udon noodle soup with Tofu brings Japanese flavours to your table in just a few minutes. With savoury brodo Dashi, soft Tofu and delicious Udon noodles, it’s the perfect comfort food for any occasion.

Ingredients (2 servings)

* Add ingredients to basket 🪄

2 portions Udon noodles (im Shop ansehen)*
1 l </ strong>brodo Dashi (im Shop ansehen)*
2 tbsp Miso paste (im Shop ansehen)*
1 tbsp Shoyu (im Shop ansehen)*
1 tbsp Mirin (im Shop ansehen)*

150 g firm Tofu (im Shop ansehen) *
100 g Shimeji mushrooms
2 spring onions
a little La-Yu (im Shop ansehen)*

Useful tools:</ strong>
Yukihiara pot
Santoku knife (im Shop ansehen)
2-in-1 strainer & skimmer (im Shop ansehen)

Preparation (20 minutes)

Step 1

Prepare the ingredients for the Miso Udon noodle soup. The brodo Dashi should also be ready by now (click here for the recipe) .

Step 2

Bring the brodo Dashi to the boil in a large saucepan. Once the stock is hot, season with soy sauce and Mirin . Simmer the stock on a low heat for about 5 minutes to allow the flavours to develop.

Step 3

Meanwhile, drain the firm Tofu and cut it into bite-sized pieces. Clean the Shimeji mushrooms and trim off the stalks.

Step 4

Wash and chop the spring onions : Finely chop the green parts of the spring onions and set aside – they will be used as a garnish later. Roughly chop the white part.

Step 5

Add the white part of the spring onion directly to the simmering stock. Add the Tofu and the cleaned Shimeji mushrooms to the simmering stock. Leave the stock to simmer for a few more minutes until the mushrooms are tender and the Tofu is slightly warmed through.

Step 6

In the meantime, bring a separate pan of water to the boil and cook the Udon noodles according to the instructions on the packet (approx. 8 minutes). Then drain the noodles, rinse briefly under cold water and divide between bowls.

Miso Udon passaggio 7 Stirring the miso paste into the broth

Step 7

Now turn off the heat under the soup and stir the miso paste into the hot soup using a small strainer until it is completely dissolved. Season to taste with soy sauce.

Passaggio 8

Pour the finished Miso broth with Tofu and mushrooms over the Udon noodles. Sprinkle with the green spring onions and garnish with a little La-Yu to taste.