Print

CREAMY MISO UDON SOUP

Creamy miso udon soup with crispy baked tofu side.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

There's something almost magical about a bowl of soup that comes together in minutes yet tastes like it's been simmering for hours. That's the quiet power of a well-made creamy miso udon soup. It's the kind of meal that feels like a warm hug on a draining day, a culinary comfort that's both deeply satisfying and incredibly simple to prepare.

Ingredients

Scale
  • 7 ounces (200g) fresh or frozen udon noodles
  • 3 tablespoons white miso paste
  • 4 cups vegetable broth
  • 1 cup full-fat coconut milk
  • 2 tablespoons soy sauce
  • 1 teaspoon maple syrup
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • Sliced green onion, sesame seeds, and chili oil or crispy tofu for serving

Instructions

  1. Cook the Aromatics: In a medium-sized pot, sauté the minced garlic and grated ginger over medium heat for about 60 seconds until fragrant.
  2. Build the Broth: Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it bubble for a couple of minutes.
  3. Whisk in the Miso: Take a ladleful of the hot broth and add it to a small bowl with your miso paste. Whisk them together until completely smooth, then pour this miso slurry back into the main pot.
  4. Create the Creamy Base: Stir in the coconut milk, soy sauce, and maple syrup. Let the soup heat through, but do not let it boil after adding the miso.
  5. Cook the Noodles: While the broth simmers, cook your udon noodles separately according to package directions. Drain and rinse briefly.
  6. Assemble and Serve: Divide the cooked udon noodles between two bowls. Ladle the hot, creamy miso broth over the top. Finish with green onions, sesame seeds, and chili oil.

Notes

This soup is best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to 2 days. The noodles will continue to absorb the broth, so you may need to add a splash of water or broth when reheating. Do not freeze this soup as the coconut milk can separate upon thawing.

Nutrition

Find it online: https://www.stacksipsnack.com/creamy-miso-udon-soup/