Name: Miso udon soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 1 piece 3cm fresh ginger, finely sliced; 6 cup water; 1/4 cup white miso paste; 220 gram packet udon noodles; 1 baby pak choy, trimmed, chopped; 100 gram oyster (or shiitake) mushrooms; 1 tablespoon mirin; 300 gram packet firm tofu, cubed; green onion, sliced, to serve

Miso udon soup

Packing a classic savoury Japanese punch, this warming and nourishing miso udon soup by Woman's Day is head and shoulders above any other 'just add hot water' concoctions you can buy.

Serves 6

Prep

10M

Cook

10M

Total

20M

Skip to Recipe

Ingredients

1 piece 3cm fresh ginger, finely sliced

6 cup water

1/4 cup white miso paste

220 gram packet udon noodles

1 baby pak choy, trimmed, chopped

100 gram oyster (or shiitake) mushrooms

1 tablespoon mirin

300 gram packet firm tofu, cubed

green onion, sliced, to serve

Method

1.Place ginger in a large saucepan withwater and miso paste. Bring to the boil on high.

2.Reduce heat to low and simmer for 4-5 minutes. Stir in udon noodles, baby pak choy, mushrooms and mirin.

3.Cook for 4-5 minutes until noodles are separated. Add tofu, stirring gently. Cook for 1 minute. Serve topped with sliced green onion.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories