Why You’ll Love This Recipe
- Flavorful Broth: The combination of miso paste, ginger, and garlic creates a savory and aromatic base that complements the hearty udon noodles.
- Nutritious Ingredients: Packed with shiitake mushrooms, napa cabbage, and edamame, this soup offers a wholesome meal rich in vitamins and protein.
- Quick and Easy: With simple steps and readily available ingredients, you can have this delicious soup ready in no time.
Ingredients
- Peanut oil
- Shiitake mushrooms
- Scallions
- Garlic
- Ginger
- Water
- Napa cabbage
- Udon noodles
- Miso paste
- Soy sauce
- Sriracha sauce
- Toasted sesame oil
- Frozen shelled edamame
- Sesame seeds
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté the Mushrooms: Heat peanut oil in a large pot over medium heat. Add sliced shiitake mushrooms and cook for about 5 minutes, flipping once, until they begin to brown.
- Add Aromatics: Push the mushrooms to the side and add the white parts of the scallions, minced garlic, and grated ginger. Cook briefly until fragrant.
- Simmer with Cabbage: Add water and chopped napa cabbage to the pot. Bring to a boil, then reduce heat and let it simmer until the cabbage is tender.
- Cook the Noodles: While the soup simmers, cook the udon noodles according to the package directions. Drain and set aside.
- Incorporate Miso: Remove the soup from heat. In a separate bowl, dissolve miso paste in a small amount of the hot broth, then stir it back into the pot.
- Combine and Serve: Add the cooked noodles, soy sauce, sriracha sauce, toasted sesame oil, and frozen edamame to the pot. Stir to combine and heat through. Garnish with sesame seeds and the green parts of the scallions before serving.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: About 10 minutes.
- Cooking Time: Approximately 20 minutes.
Variations
- Protein Addition: Incorporate tofu or tempeh for added protein.
- Vegetable Substitutions: Use spinach or baby bok choy instead of napa cabbage.
- Spice Level: Adjust the amount of sriracha to control the heat.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat until warmed through.
FAQs
What are udon noodles?
Udon noodles are thick, wheat-based Japanese noodles known for their chewy texture.
Can I use dried udon noodles?
Yes, dried udon noodles can be used; just follow the package instructions for cooking.
Is miso paste vegan?
Most miso pastes are vegan, but it’s best to check the label to be sure.
Can I make this soup gluten-free?
To make the soup gluten-free, use gluten-free soy sauce and ensure your miso paste is gluten-free. Substitute udon noodles with gluten-free noodles.
How can I add more protein?
Adding tofu, tempeh, or additional edamame can increase the protein content.
What can I use instead of peanut oil?
Canola, vegetable, or sesame oil can be used as alternatives.
How do I store leftover miso paste?
Store miso paste in the refrigerator in an airtight container; it can last for several months.
Can I freeze this soup?
Freezing is not recommended as the texture of the noodles and vegetables may change upon thawing.
What other vegetables can I add?
Carrots, bell peppers, or baby corn can be added for extra flavor and texture.
How do I make the soup spicier?
Increase the amount of sriracha or add chili flakes to enhance the spiciness.
Conclusion
This udon noodle soup with miso broth is a delightful combination of flavors and textures, making it a perfect meal for any occasion. Its simplicity and versatility allow for various adaptations to suit personal preferences. Enjoy this comforting dish as a quick weeknight dinner or a soothing remedy on a chilly day.
Print
udon noodle soup
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This comforting Udon Noodle Soup is packed with tender shiitake mushrooms, edamame, and napa cabbage in a savory ginger miso broth. It’s quick, easy to make, and perfect for cozy, cold days. A wholesome, nutritious, and delicious meal the whole family will love.
Ingredients
- 1 tablespoon peanut oil
- 8 oz shiitake mushrooms, sliced
- 2 scallions, white parts sliced, green parts for garnish
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups water
- 4 cups napa cabbage, chopped
- 8 oz udon noodles
- 2 tablespoons miso paste
- 2 tablespoons soy sauce
- 1 tablespoon sriracha sauce (optional)
- 1 teaspoon toasted sesame oil
- 1 cup frozen shelled edamame
- Sesame seeds for garnish
Instructions
- Sauté the Mushrooms: Heat peanut oil in a large pot over medium heat. Add sliced shiitake mushrooms and cook for about 5 minutes, flipping once, until they start to brown.
- Add Aromatics: Push the mushrooms to one side. Add the white parts of the scallions, minced garlic, and grated ginger to the pot. Cook for 1–2 minutes until fragrant.
- Simmer with Cabbage: Add water and chopped napa cabbage to the pot. Bring to a boil, then reduce the heat and let it simmer for 10–15 minutes until the cabbage is tender.
- Cook the Noodles: While the soup is simmering, cook the udon noodles according to package directions. Drain and set aside.
- Incorporate Miso: Remove the pot from heat. In a small bowl, dissolve miso paste with a bit of hot broth, then stir it back into the pot.
- Combine and Serve: Add the cooked noodles, soy sauce, sriracha sauce, toasted sesame oil, and frozen edamame. Stir to combine and heat through. Garnish with sesame seeds and green scallion tops before serving.
Notes
- Adjust the spiciness by controlling the amount of sriracha.
- Feel free to add tofu or tempeh for a protein boost.
- Store leftovers in the fridge for up to 3 days. Reheat gently over low heat.
- Freezing is not recommended due to changes in texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
