Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Workshops 12 month plans only. Offer ends 12/12/24. See terms.
Join now
Photo of Miso and udon noodle soup by WW

Miso and udon noodle soup

6
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
Try these Japanese flavours for a family dinner. Miso is a soy product and has a distinct flavour that goes so well with this authentic dish.

Ingredients

Dry udon noodles

180 g

Silken tofu

300 g

Vegetable stock

2 cup(s), (500ml)

Miso paste

60 g

Soy sauce

1 tbs, (Japanese)

Carrot(s)

1 medium, cut into matchsticks

Baby corn

115 g, halved lengthways

Canned bamboo shoots, rinsed and drained

1 cup(s), (227g can)

Shiitake mushrooms

150 g, thickly sliced

Green string beans

150 g, halved lengthways

Green shallot(s)

2 individual, thinly sliced diagonally

Baby spinach

40 g

Instructions

  1. Place stock, miso, soy sauce and 1L (4 cups) water in a large saucepan over high heat and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until slightly reduced.
  2. Meanwhile, cook noodles in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Divide noodles among serving bowls.
  3. Add carrot, corn, bamboo, mushrooms and beans to stock mixture and bring to the boil. Reduce heat and simmer, uncovered, for 5–7 minutes or until vegetables are just tender. Stir in tofu, shallots and spinach and cook until heated through and spinach has just wilted. Ladle soup over noodles. Serve.

Notes

TIP: You can use 300g skinless firm white fish fillets (cut into 1cm pieces) instead of tofu.

You might like

You might like