JAPANESE MUSHROOM AND TOFU UDON NOODLE SOUP
This Japanese udon noodle soup with kimchi-miso broth is made with mushrooms and tofu. Top with roasted, peeled tomato halves, if desired.
Provided by Kevin Schmidt
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 19
Steps:
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and rinse under cold water to stop the cooking; set aside.
- Combine water and kombu in a large soup pot over medium heat; bring to a gentle simmer. Turn off heat and pour through a fine sieve or strainer. Pour broth back into the soup pot and discard the kombu. Add mushrooms, kimchi, bell pepper, green onions, miso, soy sauce, rice vinegar, mirin, maple syrup, ginger, sesame oil, garlic, lime juice, salt, and pepper. Bring to a simmer and cook for 15 minutes. Turn off heat and adjust seasoning, if necessary.
- While soup is cooking, heat oil in a large skillet over medium-high heat. Add tofu cubes and fry on each side until browned, 1 to 2 minutes per side. Remove tofu to a paper towel-lined plate to drain. Add tofu to the soup.
- Divide udon noodles amongst 4 bowls. Ladle the hot broth-tofu mixture over top and serve immediately.
Nutrition Facts : Calories 571.7 calories, Carbohydrate 89.4 g, Fat 15.2 g, Fiber 2.8 g, Protein 16.1 g, SaturatedFat 1.5 g, Sodium 2018.5 mg, Sugar 11.2 g
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Youssef Youssef
[email protected]I love that this soup is so versatile. I can add or remove ingredients to suit my taste.
Alexandra Natalia
[email protected]This soup is a great way to get your kids to eat their vegetables.
Roii GR
[email protected]I made this soup in my slow cooker and it turned out great.
sylvia flockjohn
[email protected]This soup is a great way to use up leftover vegetables.
Claudino Borges
[email protected]I highly recommend this soup to anyone who loves Japanese food.
Nicole Dabrowski
[email protected]This soup is so flavorful and satisfying. I love the combination of mushrooms and tofu.
yusuf Yusuf
[email protected]I've made this soup several times and it's always a hit. It's a great way to warm up on a cold day.
Abraham Tarus
[email protected]This soup is a great make-ahead meal. I often make a big batch on the weekend and then eat it throughout the week.
Fd Fardous
[email protected]I love that this soup is so versatile. I can add or remove ingredients to suit my taste.
Matthew Oluwagbemide
[email protected]This soup is a great way to get your kids to eat their vegetables.
Mudasir Mumtaz
[email protected]I made this soup in my slow cooker and it turned out great.
TAYUB Sk
[email protected]This soup is a great way to use up leftover vegetables.
Md Safie Rahman
[email protected]I highly recommend this soup to anyone who loves Japanese food.
Kiran Airee
[email protected]This soup is so flavorful and satisfying.
Ludie Laprarie
[email protected]I love the combination of mushrooms and tofu in this soup.
ZrX SaBbIr
[email protected]This soup is the perfect comfort food for a cold winter day.
Susan Bozeman
[email protected]I'm not a huge fan of tofu, but I really enjoyed it in this soup. It was soft and flavorful.
Md mijanur Rana
[email protected]This soup is so easy to make and it's packed with flavor. I love that I can use whatever vegetables I have on hand.
Willow Grace
[email protected]I made this soup for dinner last night and it was a hit with my family. Everyone loved the rich broth and the variety of vegetables.
Sorry Bro
[email protected]This udon noodle soup was delicious! The broth was flavorful and the vegetables were cooked perfectly. I especially loved the mushrooms, which were tender and savory.