Vegan Miso and Ginger Udon Noodle Soup
The umami of the miso pairs beautifully with the fiery ginger and chilli in this nourishing vegan miso noodle soup recipe.
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This quick and easy Miso and Ginger Udon Noodle Soup packs in heaps of flavour. The warmth from the chilli and ginger makes it the perfect meal for a cold, winter day.
For a truly authentic experience, be sure to slurp your noodles as loudly as possible!
What is miso?
Miso is a paste made from soybeans fermented with salt and koji, which is a fungus commonly used to ferment foods and drinks in Japan. Miso paste is often used as a seasoning in Japanese cuisine.
The flavour of miso is rich and deeply savoury, and can be considered the ultimate reference point for umami flavour.
As miso is fermented, it contains live active cultures of bacteria. To avoid destroying these probiotic cultures it is best to avoid adding miso to boiling water, so keep your soup at a gentle simmer once the miso is added.
Are noodles vegan?
Not all noodles are vegan as some can contain egg, so it’s always a good idea to check the label before picking up an unfamiliar (or even familiar) brand or style of noodle.
Udon noodles, however, are traditionally made using only wheat flour, salt and water, so are naturally vegan and perfect for use in a vegan miso noodle soup. They are also wonderfully thick and have a satisfying, chewy texture that goes great in this recipe.
If you need to avoid wheat flour, rice noodles would work to create a gluten-free version of this vegan miso noodle soup, but the texture would be very different.
Total Time: 30 minutes
Total Time: 30 minutes
- 0.25 0.25 litre vegetable stock
- 1.25 1.25 cm piece fresh ginger, peeled and finely grated
- 37.5 37.5 g shredded red cabbage
- 0.25 0.25 carrot, julienned
- 25 25 g beansprouts
- 1 1 pak choi
- 0.75 0.75 tbsp miso paste
- 0.5 0.5 tbsp soy sauce
- 25 25 g silken tofu, diced
- 50 50 g udon noodles
- 0.25 0.25 handful fresh coriander, chopped
- 1 1 spring onions, trimmed and sliced
- Firstly, add the vegetable stock, ginger, garlic and chilli to a large saucepan; bring to the boil and allow to simmer for 2-3 minutes. Then add the cabbage, carrot, bean sprouts and pak choi and simmer for a further 2-3 minutes.
- Next stir in the miso paste and soy sauce, and allow to simmer for 1 minute before removing from the heat. Add the tofu and noodles and allow to sit for 1-2 minutes. To serve, ladle the soup into a bowl and top with the coriander and spring onion.
Nutritional information per serving (221g): Calories 104, Fat 2.4g, Saturates 0.2g, Carbohydrate 25.4g, Sugars 3.2g, Fibre 3g, Protein 7.8g, Salt 2g
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