Miso Udon

Miso Udon is a comforting and hearty vegan Japanese soup that combines thick, chewy udon noodles with a rich miso broth and a medley of fresh vegetables. This dish is not only delicious but also packed with nutrients, making it a perfect meal for any time of the day.

Ingredients

• Udon noodles - 200 grams
• Vegetable broth - 750 ml
• White miso paste - 3 tablespoons
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 inch, grated
• Carrot - 1 medium, julienned
• Shiitake mushrooms - 100 grams, sliced
• Baby spinach - 100 grams
• Green onions - 2, chopped
• Tofu - 150 grams, cubed
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
2. Add the sliced shiitake mushrooms and julienned carrot to the pot, and cook for an additional 3-4 minutes until the vegetables are slightly softened.
3. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 5 minutes.
4. In a small bowl, mix the white miso paste and soy sauce with a few tablespoons of the hot broth until smooth. Then, stir this mixture back into the pot.
5. Add the cubed tofu and baby spinach to the pot, and let it simmer for another 5 minutes until the spinach is wilted and the tofu is heated through.
6. While the soup is simmering, cook the udon noodles according to the package instructions. Drain and set aside.
7. To serve, divide the cooked udon noodles into two bowls and ladle the miso broth and vegetables over the noodles. Garnish with chopped green onions and sesame seeds.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 950 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.75 L

Health Benefits

• Rich in plant-based protein from tofu and udon noodles.
• Contains antioxidants and anti-inflammatory compounds from garlic and ginger.

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