Name: Udon Noodle Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1.8 l Water (cold); 15 g kombu (wiped clean); 20 g shiitake mushrooms (dried); 60 ml soy sauce (regular or low-sodium); 30 ml mirin (sweet Japanese rice wine); 60 g white miso (divided); 400 g firm tofu (pressed and cut into bite-size cubes); 2 tbsp sesame oil (for frying); 20 g fresh ginger (finely grated); 160 g baby spinach (washed); 600 g frozen udon noodles (kept frozen until cooking); 4 stalks scallions (thinly sliced); 1 tbsp toasted sesame seeds (for finishing)

How to prepare

Place the water, kombu, and dried shiitake mushrooms in a large saucepan. Let them soak for 20 minutes, then warm over medium heat until the liquid is just beginning to steam; remove the kombu before the broth reaches a boil.

Simmer the broth gently for 10 minutes. Remove the shiitake mushrooms, slice them thinly, and return them to the pan. Stir in the soy sauce and mirin, then keep the broth at a quiet simmer for 3 minutes.

Whisk 45 g of the miso with 120 ml of hot broth in a small bowl until smooth. Stir this mixture into the saucepan, keeping the soup below a boil. Taste and add the remaining miso if a fuller, saltier flavor is desired.

Heat the sesame oil in a wide skillet over medium-high heat. Add the tofu and sear for 8 to 10 minutes, turning occasionally, until several sides are golden and the centers are hot. Transfer to a plate.

AI-generated image

Bring a separate pot of water to a boil. Add the frozen udon and cook for 1 to 2 minutes, just until the strands separate and are springy. Add the spinach during the final 30 seconds, then drain well.

Divide the hot udon and spinach among four warmed bowls. Ladle over the broth and mushrooms, then top with the seared tofu, sliced scallions, grated ginger, and sesame seeds. Serve immediately while the noodles are springy and the broth is steaming.

Finished udon noodle soup topped with tofu, greens, scallions, ginger, and sesame seeds

AI-generated image

Why this recipe works

Kombu and shiitake create a rich plant-based broth, while miso and soy sauce supply layered umami. Adding the miso off the boil preserves its savory fragrance, and crisp tofu contrasts with the soft noodles and greens.

Storage and reheating

How to store it

Store the broth, tofu, vegetables, and noodles separately in airtight containers for up to 3 days. Cool cooked components promptly before refrigerating.

How to reheat it

Reheat the broth and toppings gently in a saucepan until steaming, then add the udon for 1 to 2 minutes until hot. Do not repeatedly reheat the assembled soup.