Description
Warm up with this comforting bowl of Ginger Miso Udon Noodle Soup, featuring chewy noodles and a savory broth infused with zesty ginger and vibrant vegetables.
Ingredients
Scale
- 200g udon noodles
- 2 tbsp fresh ginger, grated
- 3 tbsp miso paste (white or yellow)
- 4 cups low-sodium vegetable broth
- 2 green onions, chopped
- 1 cup carrots, thinly sliced
- 1 tsp sesame oil (toasted preferred)
- 100g tofu, cubed (optional)
Instructions
- Prepare Your Ingredients: Gather all ingredients and chop the vegetables.
- Cook the Udon Noodles: In a pot of boiling water, cook the udon noodles according to package instructions until tender. Drain and rinse under cold water.
- Make the Broth: In another pot over medium heat, combine vegetable broth with grated ginger and whisk in miso paste until dissolved. Let it simmer for about five minutes.
- Add Veggies: Stir in sliced carrots and any additional vegetables you desire. Simmer for another five minutes until softened but still crunchy.
- Combine Noodles & Broth: Add cooked udon noodles to the broth mixture and stir gently to combine.
- Serve & Garnish: Ladle soup into bowls, topping each with chopped green onions, a drizzle of sesame oil, and cubed tofu if desired.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Keywords: - Swapping udon noodles for soba or rice noodles can make this dish gluten-free. - Feel free to add extra vegetables like bok choy or mushrooms for more texture. - A sprinkle of sesame seeds adds a nice crunch on top!