Udon Noodle Soup
Ingredients
The soup base
-
1
tbsp
sesame oil
-
¼
cup
yellow onion, diced
-
2
cloves
garlic, minced
-
1
inch
ginger, minced
-
1
cup
shiitake mushrooms, sliced
-
3
cups
vegetable stock
-
2
tbsp
miso paste
The noodles and toppings
-
200
g
udon noodles
-
1
tbsp
tamari
-
1
cup
spinach
-
150
g
silken tofu, diced
-
2-3
sprigs
green onion, thinly sliced
Instructions
- Heat sesame oil in a small soup pot over medium heat and add diced onion, minced garlic, and ginger, cooking for 3-4 minutes until softened.
- Add sliced mushrooms and sauté for 2-3 minutes.
- Pour in vegetable stock and miso paste, bringing to a simmer and cooking until miso is dissolved, about 4-5 minutes.
- Add udon noodles, tamari, and spinach, cooking for 3-4 minutes until noodles are warmed through.
- Turn off the heat, stir in the tofu, and adjust seasoning with more tamari if needed.
- Serve topped with chopped green onions.
Nutrition Facts (estimated)
Servings
1 large bowl
Calories
646
Total fat
21.9g
Total carbohydrates
90.8g
Total protein
24.6g
Sodium
3709.5mg
Cholesterol
0mg
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