Miso Soup with Udon Noodle and Tofu

Miso Soup with Udon Noodle and Tofu

I made this soup yesterday for breakfast. I just arrived home in Berkeley, CA to visit friends and family, and there are two vegetarians in the house right now, so the fridge is full of vegetables and “vegetarian ingredients.” This miso soup is simpler than I thought it would be - that is, once I had the right kind of miso paste in hand. I used Cold Mountain red miso paste, which has the right kind of strong, savory and salty flavors I needed for this soup. I don’t know what makes this miso paste “red” or what the differences are between red and the other “colors.” To me, it seems like how some Thai curries are named by their colors, but Thai red and green curry taste very similar, while the Thai yellow curry is just something else.

This soup was quick and easy to make, and was a great light breakfast. It would also make a great appetizer or snack. I used one cup of water for each tablespoon of miso paste. I also added about half a tablespoon of dark soy sauce to each cup of water. I added some celery, scallions, and baby carrots based on what I found in the fridge. You can also add baby corns, spinach, peas, bok choy, mushrooms, or sprouts for a more balanced meal.  Poached eggs or thin slices of ham would be a great substitute for tofu or red meat.

Makes 1 Serving

Takes 10 Minutes


Ingredients:

1 (3.5oz) package pre-made Udon noodles

2 cups water

2 tablespoons red miso paste

1/3 cup tofu, diced

1 stalk scallions, finely chopped

1 stalk celery, diced

4 baby carrots, diced

2 tablespoons dark soy sauce

a small pinch of (coarse sea) salt, if needed

a pinch of pepper flakes

Instructions:

In a small pot, combine water, celery, baby carrot, and a very small pinch of salt and bring the water to a boil. Lower the heat and let it simmer; then dissolve the miso paste for about 1 minute. Add the Udon noodle and tofu. Bring them to boil one more time; the Udon noodle should be softened and the tofu should be fully cooked by this time — take an extra minute if you need to. Turn off the heat immediately after it boils. Pour the soup into a bowl. Add the remaining seasonings including scallions, soy sauce, and pepper flakes. Taste and fix the flavor to your liking.  

Cooking for Fun: Walk on Your Dinner: Homemade Udon Noodle