You can read it in the title: this miso and noodle soup is easy. And when I say easy, trust me—I mean it. I’m not a soup expert; in fact I’ve never been fond of soups. To be precise, I used to dislike minestrone and classic chicken broth.
But this soup is different. It has a rich vegetable broth that I still crave, and a flavorful marinated tofu (something I never thought I’d say). This recipe is the reason I started to enjoy soups—at least this one.
Try it and you’ll probably love it too.
P.S. Isn’t this perfect for cold winter days? Thinking of friends in very cold places right now—this soup is warming and comforting.
This miso soup and my “fails”
I’ve mentioned on the blog that I usually work all morning and afternoon, so when it’s time to eat I need something simple. This soup isn’t the fastest possible dish (though you can prepare elements in advance), but it is genuinely easy. The ingredient list looks a bit long at first, but don’t worry—most items are easy to find. Low-sodium soy sauce, barley miso and Udon noodles are commonly available in ethnic food stores, natural food shops, or online.
If you want barley miso like the one I used, check natural food stores or the organic section of your supermarket. Udon noodles are usually found in the same sections.
The essential element:
When I decided to make noodle soup for lunch a couple of weeks ago, I spent hours reading recipes online. You’ll find millions of versions, and most call for chicken or meat broth. Chicken broth provides a lot of flavor, but since I’m not a big fan of chicken I opted for a vegetable version.
The basics are simple: water, a little salt, carrot, celery and onion make a great base. To give the soup depth, you need good barley miso—this adds a huge amount of flavor. When I first tried it I almost ruined the soup by under-salting and adding too little miso; the result was bland. Lesson learned: use enough miso and salt, but always taste as you go.
As for the other components, feel free to experiment: boiled eggs, different vegetables, or mushrooms work great. One small note: I don’t call this ramen out of respect for traditional ramen, which is typically made with a meat-based broth. This is simply my miso noodle soup—a vegan, tasty interpretation.
How to make a GREAT miso soup
You might ask: if you’re not an expert, why tell us how to make miso soup? Because I tested this recipe, failed, adjusted and learned. The secret to a great noodle soup is the broth. A flavorful broth makes everything else fall into place.
From my mistakes I learned:
- Even if your tofu marinade and miso add saltiness, you still need to season the broth properly or it will taste flat.
- Don’t be afraid to use a good amount of miso, but always taste before adding more.
- Ginger is powerful—add it little by little and taste as you go.
- Taste and adjust throughout the cooking process.
Once the broth is right, everything else is easy.
If you like this recipe, please give it 5 stars—it would make me so happy!
ZUPPA DI MISO E UDON NOODLES
A Japanese-inspired, vegan noodle soup with tofu and vegetables. Miso soup is nourishing and easy to prepare.
Servings: 2 people
Ingredients
For the vegetable broth:
- 1.5 liters water
- half an onion, peeled and halved
- 1 carrot, peeled
- 1 stalk celery
- 1 teaspoon salt (adjust to taste)
For the tofu:
- 125 g natural tofu
- 1 tablespoon low-sodium soy sauce
- 1/2 tablespoon unrefined cane sugar (or similar)
- a small piece of fresh ginger, grated
Other ingredients:
- 2 tablespoons (about 40 g) barley miso
- 100 g Udon noodles
- about 90 g spinach (fresh or frozen)
- spring onion, sliced
- carrot cut into julienne strips
Instructions
Prepare the broth:
- Start by making a flavorful broth. In a medium pot, pour the water and add the halved onion, peeled carrot and celery. Bring to a gentle boil, then reduce to low heat and simmer for 20–30 minutes to develop flavor.
- Add the salt halfway through the simmering time and taste to adjust seasoning.
Prepare the tofu:
- While the broth simmers, drain and pat the tofu dry, then cut it into cubes or slices.
- In a bowl, mix the low-sodium soy sauce, grated ginger and sugar. Marinate the tofu for 20–30 minutes.
- Pan-fry the marinated tofu in a little oil over medium-high heat until golden on all sides. Set aside.
Prepare the spinach:
- Blanch the spinach in a small pot of salted boiling water for about 2–3 minutes, then drain and set aside.
Cook the noodles and finish the soup:
- Cook the Udon noodles directly in the broth, following the package instructions (about 14 minutes for some types). When the noodles are cooked, turn off the heat.
- In a small bowl, dissolve the miso in a few tablespoons of warm (not boiling) broth, then stir the dissolved miso back into the pot. Important: add miso to hot but not boiling liquid to preserve beneficial cultures.
- Assemble the bowls: divide noodles and broth between bowls, add the blanched spinach, sliced spring onion, carrot julienne, a little extra grated ginger if you like, and the pan-fried tofu. Serve immediately and enjoy.
If you try this recipe, tag me on Instagram @roberta.dallalba or send a DM—I love seeing your photos!
If you recreate this recipe or make your own version, tag me on Instagram or send a private message—I love seeing your photos!
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