Vegan or Vegetarian
Inspiration behind the Miso Udon Soup Recipe…
How did I come up with this miso udon noodle soup recipe? Every time I visit Detroit, I am obsessed with this chic noodle spot, Ima Noodle. Their noodles taste super fresh and they have a really unique combination of noodles with different types of broth. They are certainly vegetarian/vegan friendly and I love their ambient electronic music. I have ordered their Forest Udon and it is a dream to eat with their porcini mushroom broth, smoked mushrooms, rosemary, and garlic oil. Their dishes are highly inventive and always excellent quality. See my review here. I am always impressed with how every component is seamlessly tied together.
Chicago surprisingly does not have too many udon noodle spots – we are certainly a great city for ramen. When it comes to the noodle itself though, I have quite an affinity for udon so after a recent trip to H-Mart, I decided that I will recreate this ima gem in my kitchen and loved how it all turned out. However, you can purchase these ingredients online (see my Amazon storefront) if you do not have an Asian grocer by you. There are many different steps and components but it is not that challenging to make. You can multitask many of the steps.
See my Miso Udon Noodle Soup recipe below!
If you try one of my recipes, I would love if you could tag it on Instagram or FB @chivegfood!
Miso Udon Soup Recipe: Slurping Noodles is a Form of Exercise
Make this cozy, healthy classic for the cold winter months and add as many or as little toppings as you’d like!
4
servings40
minutes30
minutesIngredients
1 lb firm or extra firm tofu
1 package udon noodles
2 tbsp five spice marinade
2 tbsp tamari or soy sauce
4 tbsp grapeseed oil
1 tbsp olive oil
- Miso soup
8 cups vegetable broth
8 tbsp white miso paste
2 tbsp black bean garlic sauce
4 tsp sesame oil
5 tsp chili oil (some extra for the garnish as well)
3 tsp mirin or japanese rice vinegar
- Vegetables and toppings
2 sheets seaweed (nori) (1 chopped into small squares and the other sheet chopped into larger rectangles for the garnish)
2 tsp sea salt
2 tsp five spice seasoning
2 cups fresh/chopped spinach
1 lb shiitake mushrooms (fresh or packaged works)
4 cloves garlic (finely chopped)
2 tbsp ginger (minced)
2 tsp rosemary (fresh or bottled is fine)
3 sprigs green onion (chopped)
4 eggs soft boiled (optional)
Directions
- Tofu Prep
- Press your tofu and drain it for at least 30 minutes.
- Prepare the marinade in a small bowl by mixing the five spice marinade and tamari.
- Pour the marinade over the tofu and marinate for at least 30 minutes – I had the best results when I marinated mine for 3 days.
- Pour 1 tbsp of grapeseed oil into your pan on medium heat and pan fry the tofu. Pan fry for about 3-4 minutes on each side until it’s brown.
- Sprinkle the five spice seasoning and additional tamari on top (not included in the original amount) for brownness. Set tofu aside.
- The vegetable prep
- Chop your mushrooms, garlic, ginger, and green onion.
- Preheat your oven to 400 degrees and lay parchment paper out on a baking sheet.
- Put your mushrooms with a gentle sprinkling of olive oil and sea salt, and rosemary on the parchment paper.
- Bake your mushrooms for about 10-15 minutes turning over halfway. Set aside when ready.
- Optional step: In two separate small pans, add a generous amount of grapeseed oil (about 2 tbsp for each pan) and fry your ginger and garlic until they are crispy and brown. Set aside when ready. The garlic will only take about 1-2 minutes and the ginger will be about 3-4 minutes.
- Miso Soup and Noodles
- In a large pot, heat up your water for the udon noodles. Once the water boils, add your noodles and prepare according to the package. Set aside.
- In a large pot bring all of your vegetable broth to a gentle simmer.
- Add the smaller square seaweed pieces and simmer for about 5 minutes.
- Then add the spinach, most of the green onions, and ginger.
- Stir in the black bean sauce, mirin, and chili oil. Simmer your soup gently for about 5 minutes.
- Prepare your miso in a small bowl and whisk in a little hot water so it doesn’t clump up.
- Take your soup off the stove, whisk in the miso rigorously so it doesn’t clump.
- Season to taste. You might want to add some more tamari/black bean sauce, etc. to your liking.
- Now you’re meal is ready! When you are ready to eat, put the udon noodles in a bowl, pour the soup over it, add your optional soft-boiled egg on top with the mushrooms, tofu, and fried garlic.
- Sprinkle some chili oil and sesame oil over your soup with the leftover green onions and voila! Serve immediately.
Notes
- Store your leftover ingredients separately from one another (e.g. noodles and broth should be in separate containers).
- If you have leftovers of the broth – it will taste so good days later because the flavors have even more time to develop.
- Add some optional chili crisp instead of chili oil for some crunchy texture.
- If you don’t have tofu, you can just appreciate the vegetables in here, it’s still satiating.
Interested in more tofu recipes that are Asian-inspired? Check them out here!
This was amazing. Thank you for posting this!
Glad you enjoyed the recipe!
Omg this was incredible and really not that time consuming!
Thank you so much!
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