Udon Noodles in Miso Broth with Stir-Fried Greens and Shichimi Pepper

A healthy Japanese noodle soup combining umami flavors with fresh stir-fried vegetables, tofu, and traditional dashi miso broth.

Vegetarian Healthy Japanese Quick Noodle Soup

Estimated Nutrition

Calories

512.4

kcal / serving

512.4 kcal total

Carbs

64.2g

per serving

64.2 g total

Fat

18.5g

per serving

18.5 g total

Protein

22.8g

per serving

22.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

Caster Sugar

to taste

CondimentsSauces

1.5

tsp

tbsp

tbsp

tbsp

GrainsCereals

150

Udon Noodles

1 packet

LegumesPulses

Tofu

cubed into 1cm pieces

NutsSeeds

clove

Garlic

finely sliced

tsp

Shichimi Pepper

tsp

Sesame Seed

OilsFats

tbsp

Vegetable Oil

Vegetables

Kombu Seaweed

piece

2.5

Ginger

peeled and grated

piece

Shiitake Mushroom

sliced

head

Bok Choi

sliced in quarters

Kale

shredded

piece

Courgette

sliced

Sugarsnap Peas

Enoki Mushrooms

broken into pieces

piece

Spring Onion

finely sliced

Method

Add cubed tofu to the warm miso broth.

Simmer with dashi powder, then stir in ginger, miso, sugar, and mirin.

Heat oil in a wok and fry garlic for 10 seconds.

Add shiitake, bok choi, kale, courgette, and sugar snap peas to the wok.

Stir-fry for two minutes before adding soy sauce, enoki mushrooms, and most spring onions.

Place noodles in a bowl, top with greens, ladle over broth, and garnish.

Place a saucepan of water over medium heat and add the kombu seaweed.

Fry until softened and season with most of the shichimi and sesame seeds.

Boil udon noodles in a separate pan for a few minutes and drain.