Description
Warm, comforting, and packed with flavor, this Ginger Miso Udon Noodle Soup is the perfect dish to enjoy on a chilly day.
Ingredients
Scale
- 200g udon noodles
- 1 tbsp fresh ginger, grated
- 3 tbsp miso paste (white or red)
- 4 cups low-sodium vegetable broth
- 2 tbsp low-sodium soy sauce
- 2 green onions, sliced
- 200g firm tofu, diced
- 2 cups baby spinach
Instructions
- Prepare the Udon Noodles: Boil water in a large pot. Cook the udon noodles according to package instructions until tender but still chewy (about 3-5 minutes). Drain and set aside.
- Create the Flavor Base: In the same pot, heat 1 tablespoon of oil over medium heat. Add the grated ginger and sauté for about one minute until fragrant.
- Build Your Broth: Pour in the vegetable broth, soy sauce, and miso paste. Whisk until smooth and bring to a gentle simmer for about five minutes.
- Add Noodles and Veggies: Stir in the cooked udon noodles and add diced tofu with baby spinach. Let everything simmer together for another three minutes until heated through.
- Garnish and Serve: Ladle soup into bowls and top with sliced green onions. Optionally, add sesame seeds or chili flakes for extra flavor.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg
Keywords: For added texture, consider including seasonal vegetables like bok choy or snap peas. Adjust spice levels by adding chili flakes if desired. Store leftovers separately to maintain noodle texture; consume within three days.