Tofu, Miso, Udon Noodle Soup (for one)

U is for…Udon Noodles!

Tofu, Miso, Udon Noodle Soup (for one)

Udon Noodles are chewy, soft and silky-textured and tied with soba are my favourite noodles to use. You can find them in their dried form and boil them like pasta, and the pre-cooked type which can go straight into your wok or soup pot.

Either way, they’re a fabulous option for a whole variety of dishes, from piping hot noodles in broth to satisfyingly rich stir fries, and succulent salads. Tofu, Miso, Udon Noodle Soup (for one)

This hearty bowl of slurpy noodles was inspired by Wagamama, a Japanese restaurant and noodle bar, and one of the few restaurant chains over here that I really love.  I went a few weeks ago and had a delicious vegetable udon stir-fry but was very tempted by all the warming soups on the menu.

This recipe for Tofu, Miso, Udon Noodle Soup takes just minutes to put together and is great for cold-weather lunch option when salads and sandwiches are less appealing.

Don’t feel constrained by the listed ingredients either. It’s very much one of those dishes which works well with any number of vegetables. Don’t have spinach on hand? Try bok choy or broccoli. No shitake mushrooms? Use a different type. I sometimes also add seaweed for a different flavour profile.

Tofu, Miso, Udon Noodle Soup (for one)

Tofu, Miso, Udon Noodle Soup (for one):

3 Dried shitake mushrooms (or use fresh)
1 1/2-2C Water
1/2t Grated ginger
50g Dried udon noodles (or use fresh)
1/2 Large carrot, julienned
Large handful of spinach
1/2T White miso
1t Tamari
75g Silken tofu, cubed
1 Green Onion, thinly sliced
Drizzle of toasted sesame oil (optional)

If using dried mushrooms, soak in boiling water for at least 30 minutes to rehydrate. Drain (reserving water) and slice.

Cook noodles according to packet instructions, drain and set aside in a bowl

Boil 2C Water (including the reserved mushroom soaking water), add ginger, sliced mushrooms, carrot and spinach and cook for 1 minute to wilt the greens. Remove from heat and stir through miso and tamari.

Pour vegetables and the broth over the noodles. Top with silken tofu, green onions and sesame oil (if using)

Serves 1


pasta please (200x143)

I’m submitting this recipe to the Monthly Blog Challenge, Pasta Please

Tofu, Miso, Udon Noodle Soup (for one)

A few other Udon noodle recipe ideas from the web:

Udon Noodle Salad with Peanut-Lime Sauce

Gingered Sesame-Coconut Udon with Roasted Broccoli

Curried Udon Noodle Stir-Fry

What’s your favourite type of noodle?

Hope you’re all having a lovely weekend, and that those who’ve finished their Vegan MoFo posts are having a good break!




  1. says

    Aw, Wagamama! Back in high school I took a small group trip to London and Paris, and we stopped at Wagamama for dinner after flying into London. It was my first time at a noodle-centric restaurant, and I remember loving it. :)

  2. says

    Your soup looks so beautiful – I used to make a similar sort of soup quite regularly but haven’t made it for ages – must do (though I used “fresh” udon noodles rather than dried as that is what I am used to finding in the shops – not sure why.

    And thanks for sending it into pasta please – glad you managed to do a post for the event.

    • says

      I was just in time!Thanks for hosting. I’m surprised that’s the only pasta dish I’ve made this MoFo!
      I do actually prefer the fresh udon noodles as they’re a bit chewier, but I can’t find them at the moment.

  3. says

    Noodles are my favorite parts of Asian dishes – can be fried, boiled, braised, sautéed, or used in noodle soups. Hehe, I’m surprised that you like the dried shiitake mushrooms, because not many do. My boyfriend and dad hate the smell of it, and I love the smell of dried shiitake mushrooms. I love any handmade and thicker/chewy Chinese noodles, especially the knife-shaved noodles. Here is an example:

    • says

      Wow, that’s amazing! I had no idea that noodles were ever made like that! Thick and chewy are my favourite too but I can’t find the fresh ones at the moment :(
      I’m not a fan of the smell of dried shitake either- I keep them in a tightly sealed bag.


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