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Miso Veggie Udon

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The mist curls through the trees as the evening air turns crisp—a sign that it’s time to simmer something warm and nourishing in my woodland kitchen. Tonight, a Miso Veggie Udon brews in my humble pot, rich with the deep umami of miso, tender ribbons of udon, and garden-fresh vegetables. The broth, kissed by whispers of garlic and ginger, carries the essence of comfort, wrapping the soul in a gentle embrace. Take a seat by the hearth, my dear traveler, and let this enchanted bowl of goodness restore your spirit after a long day’s journey. 🍜✨

A beautifully plated bowl of noodle soup placed on a rustic wooden table, featuring thick noodles, leafy greens, carrot chunks, and other vegetables in a rich, dark broth. Steam gently rises from the bowl, highlighting the freshly cooked and warm state of the dish. The background offers a cozy and inviting kitchen environment with soft natural lighting, copper pots hanging on the wall, wooden countertops, and cottage-style cabinetry, enhancing the overall comforting and wholesome aesthetic of the meal.

This is a delightful, quick, and healthy recipe to have for any season, but is especially comforting in the cold winters or when fighting sickness!

This was inspired by my Gut Healthy Vegetable Broth recipe.

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Ingredients

~*~See recipe card for quantities~*~

Broth

  • sesame oil
  • sautéed ginger 
  • sauteed garlic
  • bone broth
  • miso
  • apple cider vinegar 
  • 1 drop maple syrup optional

Vegetables & Noodles

  • carrot
  • sweet potato
  • bok choy
  • green onion
  • spinach
  • udon noodles
  • tofu
  • shitake mushrooms

Instructions

Let the crafting commence!

The image shows someone chopping vegetables on a wooden cutting board. There are diced sweet potatoes, sliced carrots, and chopped green onions. The person's hand is visible, holding a chef's knife, mid-way through cutting sweet potatoes into cubes. Fresh leafy greens are also partially visible in the background.
  1. Grate, chop, and mince your vegetables!
The image depicts someone preparing soup or broth on a stovetop. They are adding "Organic White Miso" paste from Whole Foods into a pot. White miso, fermented from soybeans, is used for its subtle sweetness and mild flavor, ideal for soups or sauces. The pot on the stove contains a base for the miso soup.
  1. Prepare your broth with miso paste and apple cider vinegar.
A pot containing a broth simmering with chopped carrots, sweet potatoes, green onions, and leafy greens. The vegetables appear partially cooked, maintaining their vibrant colors.
  1. Add in your chopped vegetables, tofu, and bok choy.
Udon is being added to a separate pot of boiling water. Cooking the noodles separately helps maintain control over texture and prevents the soup from becoming starchy.
  1. Prepare your udon noodles and add to the broth!

Hint: If you want to add a little more flavor to the vegetables, you can stir fry the sweet potato in a separate dish to make them crispy before adding to the broth!

Substitutions

  • Gluten Free - to make this recipe gluten free, you can substitute the Udon noodles with Rice Noodles, Gluten-Free Udon Noodles, Sweet Potato or Shirataki Noodles, Brown Rice or Quinoa Noodles
  • Protein - you can add your preferred shredded protein instead of tofu

Variations

  • Spicy - add a small drop of chili paste while cooking to imbue heat into the dish

Equipment

  • 1 Cutting Board
  • 1 Chopping Knife
  • 1 Peeler
  • 2 Medium Stovetop Pots
  • 1 Wooden Spatula
  • 1 Medium Stovetop Pan
A bowl of Miso Veggie Udon soup--filled with cattors, leafy greens, and noodles in a bown broth--in a white bowl which sits atop a red and white tea towel on a wood table
Print Recipe

Miso Veggie Udon Recipe Card

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course, Soup
Cuisine: American, Japanese
Keyword: miso, pasta, soup, udon
Servings: 2 people

Equipment

  • 1 Cutting Board
  • 1 Chopping Knife
  • 1 Peeler
  • 2 Medium Stovetop Pots
  • 1 Wooden Spatula
  • 1 Strainer

Ingredients

Broth

  • 1 tbsp sesame oil
  • 1 inch raw ginger grated
  • 2 cloves garlic minced
  • 3 cups bone broth
  • 2 tbsp miso paste
  • 1 tbsp apple cider vinegar
  • 1 drop maple syrup optional

Vegetables & Noodles

  • 1 medium carrots julienned
  • ½ large sweet potato thinly sliced
  • 1 stalk baby bok choy chopped
  • 2 small green onions sliced; leave some additional for garnishing
  • 1 handful spinach
  • 6 oz udon noodles
  • 6 oz tofu cubed
  • ½ cup shiitake mushrooms sliced

Instructions

  • Start by heating your sesame oil in one of your pots over medium heat.
  • Then add your ginger and garlic, and sautéed for about a minute until fragrant.
  • Add in your bone broth and bring to a gentle simmer. Then whisk in your miso paste until fully dissolved.
  • Add in apple cider vinegar, carrot, sweet potato, and shiitake mushrooms. Let them simmer for 5-7 minutes until the vegetables begin to soften.
  • In the meantime, grab your other stovetop pot and cook your udon noodles according to the packaging instructions. When done cooking, strain and add them to the other stovetop pot of vegetables.
  • Gently add in your tofu and baby bok choy and allow everything to cook together for another 3 minutes.
  • Stir in your spinach and green onions letting them wilt for about a minute. Taste the broth and adjust the seasonings if needed, adding more miso or vinegar for balance.
  • Serve hot and you can garnish with additional chopped green onions!

Storage

Short-Term Storage (Up to 3 Days)

  • Store broth and noodles separately to prevent the noodles from becoming too soft and absorbing all the liquid.
  • Keep the miso broth in an airtight container in the refrigerator for up to 3 days.
  • Store cooked udon noodles in a separate container with a little water or a drizzle of oil to prevent sticking.

Freezing (For Broth Only – Up to 3 Months)

  • Miso broth freezes well! Let it cool completely, then store it in a freezer-safe container or portion it into ice cube trays for easy use.
  • Do not freeze cooked udon noodles—they lose their texture and become mushy when thawed. Instead, cook fresh noodles when ready to serve.

Reheating

  • Add fresh or reheated noodles and veggies just before serving.
  • Warm the miso broth over medium heat (avoid boiling, as high heat can affect the probiotics in miso).

FAQ

Are Udon noodles gluten free?

They are not gluten free because they are made from wheat flour. However, you can use a gluten-free noodle substitute if needed!

What is Miso?

Miso is a traditional Japanese fermented soybean paste that adds deep umami flavor to dishes. Basic ingredients include soybeans, fermented grains, salt, and water.

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