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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
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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!