Ginger Miso Udon Soup

This is a recipe I started working on over the past year and has quickly become a favourite comfort food in our house.

Ingredients

  • 1-2 tbsp oil
  • 1 package extra firm tofu, cut into triangles
  • 1 tbsp Bragg’s (or soy sauce)
  • 1-2 tbsp oil
  • 1/2 red onion, thinly sliced
  • 2-3 cloves garlic, minced
  • 2 tbsp ginger, freshly grated
  • 2-3 tbsp white miso paste
  • 4-5 cups vegetable broth
  • 4 cups water
  • 1-2 tbsp vegetable bouillon (mock beef flavour is best)
  • 1-2 tbsp tamari (or soy sauce)
  • 4-600 grams pre-cooked udon noodles
  • Vegetables (I like red pepper, broccoli and carrots but bok choy or other vegetables could be added or substituted)
  • Green onions, chopped (for garnish)

Yield: 4 servings

Heat oil in a large frying pan over medium-high heat. Add tofu and fry on both sides until golden. Turn off heat and add Bragg’s in the pan, stirring quickly to allow the tofu to absorb. Remove from pan and set aside.

In a large, heavy bottomed pot, heat oil over medium-high heat. Add onion and stir until approaching translucent, then add garlic. Cook for 1-2 minutes and add the miso paste when the garlic becomes fragrant. Add the miso paste, mixing, another 1-2 minutes.

Reduce heat to medium. Add the vegetable broth and stir until there are no remaining clumps of miso paste.

Add water, vegetable bouillon and tamari. Add pre-cooked udon noodles (if using from a package – as I do – don’t try to break apart the noodles; let them heat up in the water and come apart on their own). When the water is simmering, add vegetables. Add seasoning to your taste.

Serve when the vegetables have reached desired consistency (I like my vegetables somewhat firm so I put them in the pot around 5 minutes before I plan to serve the meal). Add fried tofu to the pot or individual bowls. Garnish with green onion.

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