Description
This easy Miso Broth Udon Noodle Soup with Emerald Spinach is a nourishing, quick, and satisfying meal perfect for busy weeknights. It’s a heartwarming, family-friendly dish packed with flavor.
Ingredients
- 8 oz udon noodles, fresh or dried
- 0.25 cup miso paste, white or yellow
- 6 cups vegetable broth, low-sodium
- 5 oz fresh baby spinach
- 14 oz firm tofu, pressed and cubed
- 2 Tbsp soy sauce, low-sodium
- 1 Tbsp mirin
- 1 tsp toasted sesame oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
Instructions
- Prepare Broth: In a 4-quart pot, gently warm 6 cups of vegetable broth over medium heat (about 5 minutes). Stir in the 0.25 cup miso paste, 2 minced garlic cloves, and 1 inch grated ginger until the miso dissolves completely. Bring to a low simmer, avoiding a rolling boil; the broth should just be gently steaming.
- Cook Noodles: Add 8 oz udon noodles to the simmering miso broth. Cook according to package directions, usually 3-5 minutes, until they are tender and pliable.
- Add Protein And Greens: Stir in the cubed 14 oz firm tofu, 2 Tbsp soy sauce, and 1 Tbsp mirin. Just before serving, wilt in 5 oz fresh emerald spinach until it’s tender-crisp and vibrant green (about 1-2 minutes).
- Finish And Serve: Drizzle each bowl with a touch of 1 tsp toasted sesame oil for a lovely aromatic finish. Serve immediately in warm bowls.
Notes
Do not boil miso paste aggressively, as this can diminish its beneficial enzymes and flavor. Avoid overcooking udon noodles; they can become mushy. Consider adding seasonal shiitake mushrooms for extra umami and texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 230 calories
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 0 mg