U is for…Udon Noodles!
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. 
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):
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
I’m submitting this recipe to the Monthly Blog Challenge, Pasta Please
A few other Udon noodle recipe ideas from the web:
Udon Noodle Salad with Peanut-Lime Sauce
Gingered Sesame-Coconut Udon with Roasted Broccoli
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!
Beautiful photos girlfriend! Celeste
Thanks so much Celeste. I think my photography is gradually improving
We’ve yet to see any of your pics…hint hint…
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.
Fabulous! Glad I could provide some nostalgia for you! I now live just 2 mins away from a Wagamama’s. I’m thinking lazy night takeaways…
That soup looks so delicious! I love how bright the tofu looks on top.
Thanks Mihl, it was delicious. Cosy and warming but light too.
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.
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.
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: http://www.youtube.com/watch?v=hTQ08c_S_nE
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.
An healty and delicious soup, it would be perfect for this rainy night!
I love the vibrant colours of your pics!
Thank you. It was lovely and warming.
I love those udon noodles too and you made me want delicious tofu filled soup!
I love eating them as noisily as possible. Apparently slurping your noodles in Japan is a sign of appreciation!
I havent made udon in so long. That bowl looks scrumptious!
Thanks Richa. This soup really hit the spot
Reblogged this on talya2312 and commented:
I am thinking of adapting a vegan diet and I think this blog is great way to get information about going vegan.