Udon Noodle Soup Recipe


4 ounces udon noodles

1 tablespoon rice bran oil

1 ½ tablespoons minced fresh hardneck garlic 

1 tablespoon fresh ginger - grated

1 serrano pepper, seeded and minced

30 ounces of vegetable broth 

1 tablespoon mirin

1 tablespoon soy sauce plus 1 teaspoon

2 cups mushrooms - sliced

1 cup carrots - diced

2 heads baby bok choy or napa-cabbage - cut into 1-inch pieces

½ cup warm water

2 teaspoons white miso 

14 ounces of extra-firm tofu, drained, patted dry and cubed

½ cup thinly sliced scallions 

4 teaspoons toasted sesame oil


A lovely brothy noodle soup that’s simple to put together, super-healthy, and brimming with flavor, thanks to Mirin, Soy Sauce and Miso.

1) Cook Udon noodles drain and set aside.

2) Heat rice bran oil in a large pot over medium heat. 

3) Add garlic, ginger, and serrano; cook about 1 minute to release the flavors.

4) Add broth, mirin, and a splash of soy sauce and then bring to a simmer. 

5) Add the mushrooms and carrots

6) Simmer until the carrots are just cooked, about 3 to 6 minutes. 

7) Add sesame oil

8) Stir in the greens and cook about 90 to 120 seconds

9) In a small bowl whisk warm water and miso until smooth and then add to the soup. 

10) Add the tofu to the soup and cook about 90 seconds

11) Add noodles to soup and stir until heated through

12) Stir scallions into the soup. 

 Serve in individual large bowls.