Ingredients with Measurements:
- 8 oz udon noodles
- 4 cups vegetable broth
- 1 cup water
- 1 block of firm tofu, cubed
- 1 cup sliced shiitake mushrooms
- 1 cup sliced bok choy
- 1/4 cup soy sauce
- 1 tbsp miso paste
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1 tsp sesame oil
- 1/4 cup sliced scallions
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Cutting board
- Knife
- Ladle
- Soup bowls
Step-by-step instructions:
1. Cook the udon noodles according to package instructions. Drain and set aside.
2. In a large pot, heat the vegetable broth and water over medium heat.
3. Add the cubed tofu, sliced shiitake mushrooms, and sliced bok choy to the pot. Let simmer for 5-7 minutes.
4. In a small bowl, whisk together the soy sauce, miso paste, grated ginger, minced garlic, and sesame oil.
5. Add the soy sauce mixture to the pot and stir well.
6. Season with salt and pepper to taste.
7. Divide the cooked udon noodles among soup bowls.
8. Ladle the soup over the noodles.
9. Garnish with sliced scallions.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 6g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 1200mg
Total carbohydrate: 37g
Dietary fiber: 4g
Sugar: 4g
Protein: 14g
Substitutions for ingredients:
- Chicken or beef broth can be used instead of vegetable broth.
- Any type of mushroom can be used instead of shiitake mushrooms.
- Spinach or kale can be used instead of bok choy.
- Tamari can be used instead of soy sauce.
- Red miso paste can be used instead of white miso paste.
Variations:
- Add sliced carrots or bell peppers for extra vegetables.
- Use rice noodles instead of udon noodles.
- Add a boiled egg for extra protein.
- Use chicken or beef instead of tofu.
Tips and tricks:
- Make sure to cook the udon noodles separately to prevent them from becoming mushy.
- Adjust the seasoning to your taste.
- Add more water or broth if the soup is too thick.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl and garnish with sliced scallions.
Garnishes:
- Sliced scallions
- Red pepper flakes
- Sesame seeds
Pairings:
- Steamed rice
- Edamame
- Seaweed salad
Suggested side dishes:
- Vegetable tempura
- Gyoza
- Miso soup
Troubleshooting advice:
- If the soup is too salty, add more water or broth to dilute it.
- If the soup is too thin, add more soy sauce or miso paste to thicken it.
Food safety advice:
- Make sure to cook the tofu and vegetables thoroughly.
- Store any leftover soup in the refrigerator and consume within 3 days.
Food history:
Udon noodles are a type of thick wheat flour noodle that originated in Japan. They are often used in soups and stir-fry dishes.
Flavor profiles:
The soup has a savory and umami flavor from the soy sauce and miso paste. The ginger and garlic add a slight spiciness to the dish.
Serving suggestions:
Serve the soup hot with a side of steamed rice and garnish with sliced scallions.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese