Tips To Prepare Udon Soup Recipe Miso Simple

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Miso udon soup, a comforting and flavorful Japanese dish, is a perfect example of simple ingredients combining to create culinary magic. It’s a nourishing and delightful meal that’s quick to prepare, making it ideal for busy weeknights or a cozy weekend lunch. This recipe will guide you through everything you need to know to create a steaming bowl of miso udon perfection, complete with ingredient explanations, step-by-step instructions, and detailed nutritional information.


Udon Noodle Soup with Miso Broth - Connoisseurus Veg
Udon Noodle Soup with Miso Broth – Connoisseurus Veg

For the Dashi (Soup Broth):

  • 8 cups water
  • 4 x 4-inch piece kombu (kelp)
  • 1/2 cup dried shiitake mushrooms
  • 1/4 cup katsuobushi (bonito flakes) (optional)
  • For the Soup:
  • 1 tablespoon vegetable oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 8 ounces fresh shiitake mushrooms, sliced (or 1/2 cup dried shiitakes, rehydrated and sliced)
  • 4 cups udon noodles (fresh or frozen)
  • 4 cups prepared dashi (from above)
  • 3 tablespoons white miso paste
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin (optional)
  • 1 scallion, thinly sliced (for garnish)
  • Soft tofu, chopped (optional)
  • Cooked wakame seaweed (optional)
  • Shichimi togarashi (seven-spice powder) (optional, for garnish)

  • Directions:

    1. Make the Dashi: In a large pot, combine water, kombu, and dried shiitakes (if using). Bring to a simmer over medium heat. Once simmering, remove kombu and discard. Continue simmering for 15 minutes. If using katsuobushi, turn off heat and add them to the pot. Let steep for 5 minutes, then strain the dashi through a fine-mesh sieve.
    2. Prepare the Soup: In a separate pot or Dutch oven, heat vegetable oil over medium heat. Add onions and cook until softened, about 5 minutes. Add garlic and fresh shiitakes (or rehydrated shiitakes), and cook for another 2-3 minutes, until fragrant.
    3. Cook the Noodles: While the vegetables cook, bring a large pot of water to a boil. Add udon noodles and cook according to package instructions, typically 3-5 minutes for fresh noodles or 7-10 minutes for frozen. Drain noodles and rinse briefly with cold water to stop the cooking process.
    4. Assemble the Soup: Add prepared dashi to the pot with cooked vegetables. Bring to a simmer. Reduce heat to low and whisk in miso paste, soy sauce, and mirin (if using) until miso paste is dissolved. Do not boil the soup after adding miso, as it can make the miso lose its flavor.
    5. Serve: Divide noodles among serving bowls. Ladle hot miso broth over the noodles. Garnish with sliced scallions, soft tofu (optional), cooked wakame seaweed (optional), and a sprinkle of shichimi togarashi (optional).

    Nutrition Facts (per serving):

    Calories: Approximately 400-500 (depending on the specific ingredients used)

  • Fat: 10-15g
  • Carbohydrates: 50-60g
  • Protein: 20-25g
  • Sodium: 800-1000mg (depending on the miso paste used)

  • Note: This is a general estimate, and the actual nutritional content will vary depending on the specific brands and quantities of ingredients used.


    Miso udon soup is a delightful and versatile dish. You can customize it with your favorite toppings like boiled egg, shredded chicken, or baby spinach. No matter how you choose to enjoy it, this hearty and flavorful soup is sure to warm you up from the inside out.

    Frequently Asked Questions (FAQs):

    1. Can I substitute other miso pastes?

    Yes! There are many different types of miso paste available, each with its own unique flavor profile. White miso, used in this recipe, is mild and sweet. You can also use yellow miso (stronger flavor) or red miso (strongest flavor).

    2. What if I don’t have kombu or shiitakes for the dashi?