Hello food-loving friends!
Today, I’m bringing you a warm and cozy recipe that promises to wrap you in comfort while treating your tastebuds to a delightful snap of Asian flavours. As the temperature in the UK starts to dip, there’s nothing quite like a big bowl of noodle soup to keep you feeling all snug and happy. Whether you’re looking for a nourishing lunch, an easy weekday dinner, or simply a soul-soothing treat, this Udon Noodle Soup with Miso-Marinated Tofu and Vegetables is your culinary equivalent of a warm hug.
Let me tell you, cooking for a household with four children often requires a bit of culinary wizardry. I need meals that are quick to throw together yet packed with flavour, healthy, and, ideally, something the little ones will actually enjoy. This dish ticks all the boxes! The deeply umami flavours of the miso and soy sauce blend beautifully with the hearty buckwheat noodles and vibrant vegetables to create a wholesome meal that feels like a mini-holiday for your tastebuds.
The star of the dish is undoubtedly the tofu, beautifully marinated in a white miso paste. The miso imparts a savoury, slightly sweet flavour that coats the tofu cubes in mouthwatering goodness. I have to admit, the first time I set eyes on tofu, I was a bit skeptical. But, after experimenting with marinating and different cooking methods, it’s become a beloved staple in our kitchen. And let’s be honest, what’s not to love about something so versatile and packed with protein?
Another thing I adore about this dish is its flexibility. Feel like switching out veggies? Go for it! Missing shiitake mushrooms? Button mushrooms will do the trick just nicely. Can’t find bok choy? Spinach or kale makes a happy substitute. It’s your bowl, so make it reflect your favourite ingredients.
So, gather your ingredients, warm up those pots, and let’s make this tasty bowl of udon noodle goodness together. Trust me, you won’t regret it! Plus, it makes for an easy cleanup, leaving you with more time to spend with your loved ones—or just to enjoy a quiet cup of tea by yourself, if you’re lucky enough to find a moment!
I hope you and your family enjoy this warm, nourishing dish as much as we do in our bustling kitchen. Until next time, happy cooking!
Ingredients
– 400g udon noodles
– 200g firm tofu, cut into cubes
– 3 tablespoons white miso paste
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1 tablespoon rice vinegar
– 1 litre vegetable stock
– 2 garlic cloves, minced
– 1 teaspoon grated ginger
– 100g shiitake mushrooms, sliced
– 150g bok choy, chopped
– 1 carrot, julienned
– 1 red bell pepper, sliced
– 2 spring onions, sliced
– 1 tablespoon sesame seeds
– Fresh coriander leaves for garnish
– Salt and pepper to taste
Method
1. **Marinate the Tofu:**
– In a bowl, combine 3 tablespoons white miso paste, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon sesame oil. Add the 200g cubed tofu and mix well to coat. Allow the tofu to marinate for at least 15 minutes.
2. **Prepare the Broth:**
– In a large pot, heat 1 litre of vegetable stock over medium heat. Add the minced garlic and grated ginger. Bring the broth to a gentle simmer and cook for about 5 minutes.
3. **Cook the Vegetables:**
– Add the 100g sliced shiitake mushrooms to the broth and simmer for 5 minutes until softened.
– Stir in the 150g chopped bok choy, 1 julienned carrot, and 1 sliced red bell pepper. Continue to simmer for another 5 minutes until the vegetables are tender but still crisp.
4. **Cook the Udon Noodles:**
– While the vegetables are cooking, bring a large pot of water to a boil. Cook the 400g udon noodles according to the package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
5. **Assemble the Soup:**
– Add the marinated tofu, including any marinade left in the bowl, to the simmering broth and vegetables. Allow to heat through for 2-3 minutes.
6. **Serve:**
– Divide the cooked udon noodles among bowls. Ladle the hot broth, tofu, and vegetables over the noodles. Top each serving with sliced spring onions, a sprinkle of sesame seeds, and fresh coriander leaves. Season with salt and pepper to taste.
7. **Enjoy:**
– Serve immediately while hot, allowing everyone to savour the comforting flavours of this Asian-inspired soup.
