Vegetarian Udon Noodle Soup

Name: Vegetarian Udon Noodle Soup
Cuisine: Asian, Japanese
Ingredients: 4 ounces udon noodles; 1 tablespoon canola oil; 1 ½ tablespoons minced fresh garlic; 1 tablespoon grated fresh ginger; 1 serrano pepper, seeded and minced; 1 (32 fluid ounce) container low-sodium vegetable broth; 1 tablespoon mirin; 1 tablespoon low-sodium soy sauce plus 1 teaspoon, divided; 2 cups sliced cremini mushrooms; 1 cup diced carrots; 2 heads baby bok choy, cut into 1-inch pieces; ½ cup warm water; 2 teaspoons white miso (see Tip); 1 (14 ounce) package extra-firm tofu, drained and cubed; ½ cup thinly sliced scallions (4 medium); 4 teaspoons toasted sesame oil, divided

4 steps

This Japanese-style udon soup recipe uses several Asian ingredients that are available at most grocery stores, including udon noodles, mirin (cooking wine), miso, and sesame oil. All will keep for months in the pantry or fridge.

Updated at: Thu, 17 Aug 2023 04:43:03 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1343.1 kcal (67%)

Total Fat56.5 g (81%)

Carbs144.4 g (56%)

Sugars26.1 g (29%)

Protein70.1 g (140%)

Sodium3273 mg (164%)

Fiber18.5 g (66%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

4 ouncesudon noodles

1 tablespooncanola oil

1 ½ tablespoonsfresh garlic

minced

1 tablespoonfresh ginger

grated

1serrano pepper

seeded and minced

1 x 32 fluid ouncelow-sodium vegetable broth

container

1 tablespoonmirin

1 tablespoonlow-sodium soy sauce

plus 1 teaspoon, divided

2 cupscremini mushrooms

sliced

1 cupcarrots

diced

2 headsbaby bok choy

cut into 1-inch pieces

½ cupwater

warm

2 teaspoonswhite miso

1 x 14 ounceextra-firm tofu

drained and cubed

½ cupscallions

thinly sliced

4 teaspoonstoasted sesame oil

divided

Instructions

Step 1

Cook noodles according to package directions; drain and set aside.

Step 2

Meanwhile, heat oil in a large pot over medium heat. Add garlic, ginger, and serrano; cook until fragrant, about 1 minute. Add broth, mirin, and 1 Tbsp. soy sauce; bring to a simmer. Stir in mushrooms and carrots; simmer until the carrots are just tender, 3 to 6 minutes. Stir in bok choy and cook until the vegetables are tender, about 2 minutes more.

Step 3

Whisk warm water and miso in a small bowl until smooth; add to the pot. Stir in tofu and cook until heated through, about 1 minute.

Step 4

Stir scallions into the soup. Divide the noodles among 4 bowls. Ladle the soup over the noodles. Drizzle each bowl with 1 tsp. toasted sesame oil and 1/4 tsp. of the remaining soy sauce.

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