Udon Miso Soup

Miso soup with udon noodles is a comforting dish with its chewy udon noodles and umami miso flavors.

This easy udon noodle recipe has a few steps to tend to carefully, but essentially it’s very fast to make. Here will review all the steps and the little tricks you’ll need to know to make your udon miso soup perfect.

Looking for a delicious dinner dish? Try Udon Stir Fry, Peruvian Chicken with Green Sauce, or Steak Bulgogi.

What you’ll need

• 1 package extra firm tofu: You can use any tofu but using extra firm tofu helps it keep its shape.
• 1 Tablespoon soy sauce: Drizzle the tofu cubes with soy sauce to add flavor before you fry them.
• 2 Tablespoons cornstarch: Dusting the tofu cubes with cornstarch will add a crispy layer and will also help the tofu keep its shape.
• 3 Tablespoons olive oil: You’ll need olive oil or a neutral oil to fry the tofu cubes.
• 4 cups water: The base of the soup.
• 4 packets dashi powder: You can make your own Dashi broth, but the powder version helps make this a fast and easy recipe.
• 3 mini seedless red sweet peppers: You can add different vegetables to udon miso soup, such as mushrooms or cabbage. This recipe uses sliced sweet peppers for a pop of color.
• 3 scallions: Chopped scallions are used in both the soup (the bottom white part) and as garnish (green part).
• 7 oz precooked udon noodles (about ½ package of dried noodles): Cook dried noodles according to the package instructions, usually to boil for about 8 minutes.
• 4 Tablespoons miso paste: You can use yellow or brown miso, with brown miso being a bit saltier.
• Chili crisps: Optional for additional spice

How to Make Udon Miso

First, make the fried tofu. Cut a block of extra firm tofu in half and place on a towel, covering with half the towel. Place a heavy object like a cast iron skillet on top of the tofu for about 1 hour to remove some of the water from the tofu block.

Cut the tofu into cubes and place in a mixing bowl. Drizzle with soy sauce and stir very gently to evenly coat. Sprinkle with cornstarch and stir very gently to coat.

Heat olive oil in a skillet on medium high. Fry the tofu cubes, for about 5 – 10 minutes, turning occasionally so that all sides are fried to a golden brown. Remove the tofu and allow it to drain on a paper towel.

Next it’s time to make the soup. Boil 4 cups of water, add the dashi powder and the sliced sweet mini peppers as well as the white part of chopped scallions. Finally, add the udon noodles and heat for about two minutes.

Transfer the udon noodle soup to two bowls. In a separate small bowl add the miso paste and about 1/2 cup of warm (not boiling) water and stir to combine. Add half the miso mixture to each of the two bowls with udon noodles and stir to combine.

Top the udon noodle miso soup with tofu cubes and garnish with green scallions.

Also try: Spicy Peanut Butter Ramen, Coconut Green Curry Soup, or Pork Dumplings.