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Spicy Miso Udon Noodle Soup

Ingredients

For the broth:

For the tofu:

For the mushrooms:

For the noodles:

For the garnishes:

Instructions

For the broth:

  1. In a large soup pot or dutch oven, add the ginger, dried Porcini mushrooms and 8 cups of water.
  2. Bring to a boil and then turn heat down to simmer for about 30 minutes.
  3. Strain the broth through a cheese cloth to remove the ginger slices and dried mushrooms.
  4. Add the miso packets, lime juice, Tamari and sesame oil and stir to combine.
  5. Taste for flavor and adjust as needed.
  6. Add the baby spinach leaves and stir until soft and wilted.
  7. Allow broth to stay warm on low while you prepare the other additions.

For the tofu:

  1. Preheat oven to 400 degrees F.
  2. In a medium-sized bowl, mix the tofu, tamari, sesame oil and Sriracha until well combined.
  3. Place tofu on a baking sheet and roast in the oven for about 15-20 minutes.
  4. Remove from oven and allow to cool on the baking sheet.

For the mushrooms:

  1. Preheat oven to 400 degrees F.
  2. In a small bowl, mix the mushrooms with tamari and sesame oil.
  3. Place on a baking sheet and roast for about 10-15 minutes.
  4. Remove from oven and allow to cool on the baking sheet.

For the Udon noodles:

  1. Bring a pot of water to a boil.
  2. Place 1 or 2 packages of noodles into the boiling water.
  3. Boil the noodles according to instructions (2-3 minutes).
  4. Drain the noodles and add to a bowl.
  5. Mix a drop or two of olive oil with the noodles to prevent them from sticking.

For serving:

  1. Divide the noodles among serving bowls.
  2. Add the tofu, shiitake mushrooms and broth.
  3. Garnish with cilantro, scallions and sesame seeds.

Recipe by Regan Baroni at