Red Miso Udon Soup
Get cozy with this Red Miso Udon Soup! This simple udon noodle soup recipe makes a tasty, easy plant-based lunch or light dinner.
Ingredients
- 12-15 shittake mushrooms stems trimmed and sliced into 1/4" pieces
- 2 tbsp safflower oil divided
- 1 tbsp garlic minced
- 1 tbsp ginger minced
- 1 8 oz pkg Udon noodles
- 1/4 cup low-sodium tamari sauce
- 2 heads bok choy washed and trimmed
- 1/2 cup red miso paste
- sriracha optional, to taste
Instructions
- In a large stockpot, add the shiitake mushrooms and 1/4 cup of water. Simmer the mushrooms until the water has almost cooked off, about 5minutes. When a small amount of water remains, add 1 tablespoon of the safflower oil. Continue to sauté the mushrooms until they are slightly crispy. Bbout 2 minutes. Set aside.
- Add the remaining tablespoon of safflower oil to the stockpot and heat until shimmering. Add the garlic and ginger and sauté on medium-low heat until fragrant, about 1 to 2 minutes. Add the tamari sauce and 7 1/2 cups of water. Simmer for 10 minutes.
- While the broth is simmering, prepare the Udon noodles according to the package directions. Drain the noodles when they are al dente and rinse with cold water to stop the cooking process.
- Add the bok choy to the broth and remove the broth from the heat.
- In a small bowl, combine the miso paste with 1/2 cup (120 ml) of warm water and whisk vigorously until the miso paste is dissolved. Add the miso slurry to the broth. Add the mushrooms to the broth.
- Serve immediately by placing the desired amount of noodles in the bottom of your serving bowls. Top with the broth and add sriracha sauce for additional heat, if desired.
Tried this recipe?Let us know how it was!