Best Japanese Udon Noodle Soup Recipes

JAPANESE MUSHROOM AND TOFU UDON NOODLE SOUP

Japanese Mushroom and Tofu Udon Noodle Soup image

This Japanese udon noodle soup with kimchi-miso broth is made with mushrooms and tofu. Top with roasted, peeled tomato halves, if desired.

Provided by Kevin Schmidt

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 19

Ingredients

1 pound udon noodles
8 cups water
1 ounce dried kombu (dried kelp)
6 shiitake mushroom caps, thinly sliced
½ cup chopped kimchi
½ red bell pepper, cut into thin strips
4 green onions, sliced
3 tablespoons miso paste
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons mirin (Japanese rice wine)
2 tablespoons maple syrup
1 tablespoon minced fresh ginger
1 tablespoon toasted sesame oil
2 cloves fresh garlic, minced
1 lime, juiced
salt and ground black pepper to taste
2 tablespoons canola oil, or as needed
½ (14 ounce) package firm tofu, cubed

Steps:

Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and rinse under cold water to stop the cooking; set aside.
Combine water and kombu in a large soup pot over medium heat; bring to a gentle simmer. Turn off heat and pour through a fine sieve or strainer. Pour broth back into the soup pot and discard the kombu. Add mushrooms, kimchi, bell pepper, green onions, miso, soy sauce, rice vinegar, mirin, maple syrup, ginger, sesame oil, garlic, lime juice, salt, and pepper. Bring to a simmer and cook for 15 minutes. Turn off heat and adjust seasoning, if necessary.
While soup is cooking, heat oil in a large skillet over medium-high heat. Add tofu cubes and fry on each side until browned, 1 to 2 minutes per side. Remove tofu to a paper towel-lined plate to drain. Add tofu to the soup.
Divide udon noodles amongst 4 bowls. Ladle the hot broth-tofu mixture over top and serve immediately.

Nutrition Facts : Calories 571.7 calories, Carbohydrate 89.4 g, Fat 15.2 g, Fiber 2.8 g, Protein 16.1 g, SaturatedFat 1.5 g, Sodium 2018.5 mg, Sugar 11.2 g

JAPANESE UDON NOODLE SOUP

Japanese Udon Noodle Soup image

Make and share this Japanese Udon Noodle Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories Japanese

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 (12 ounce) package dried udon noodles
8 cups chicken stock (low sodium canned or homemade)
1 tablespoon thinly sliced peeled fresh ginger
1/2 cup thinly sliced carrot
1/2 cup trimmed snow peas, sliced 1/2-inch on the diagonal
1/2 cup thinly sliced small brown button mushroom
2 tablespoons white miso
1/2 tablespoon soy sauce
1/2 cup thinly sliced scallion (white and light green parts only)

Steps:

Cook the udon noodles according to the package directions; drain and set aside.
In a large saucepan, bring the stock to a boil; decrease heat to medium and add in the ginger and carrots.
Cook until the carrots are crisp-tender, 1-2 minutes.
Add in the snow peas and cook until slightly tender but still bright green, about 1 minute.
Add the mushrooms, cook for 30 minutes, and remove from heat.
Place the miso on a medium bowl and add a ladleful of hot broth.
Whisk until the miso is completely dissolved, then stir the mixture back into the soup.
Do not let the soup come to a boil, or the mixo will lose some of its flavor.
Taste the soup for saltiness and add soy sauce to taste.
Stir in the scallions.
With tongs, place noodles in each soup bowl (allowing 3/4 cup for 6 servings, 1 1/4 cups for 4 servings).
Ladle in the soup and serve hot.