RCI-ND.005.0080.001
Miso Noodle Soup
Miso Noodle Soup from the Recidemia collection
Prep20 min
Cook12 min
Total32 min
Servings4
Difficultyintermediate
Ingredients
- 4 ounces
- 5 cups
- red miso paste or to taste4 tbspwhisked with 2 tbs. warm water
- shiitake mushrooms2 unitrinsed and thinly sliced
- daikon1 largegrated
- silken tofu½ lbdrained and cubed
- bunch watercress½ unitwell rinsed and tough ends trimmed
- sheet toasted nori1 smallcut into thin strips
- vegetarian Japanese rice seasoning to taste1 unit
- shichimi togarashi to taste1 pinch
Method
1
Bring 5 cups of water to a boil in a large pot over high heat.
5 minutes
2
Add the dried udon noodles to the boiling water and cook according to package directions, usually 8-10 minutes, stirring occasionally to prevent sticking.
3
While noodles cook, whisk the red miso paste with 2 tablespoons of warm water in a small bowl until smooth and well combined.
4
Once the noodles are cooked through, reduce the heat to low and gently pour the miso mixture into the pot, stirring slowly to distribute evenly throughout the broth.
2 minutes
5
Add the thinly sliced shiitake mushrooms and grated daikon to the pot, then gently fold in the cubed silken tofu, being careful not to break the tofu apart.
6
Simmer the soup for 3-4 minutes until the mushrooms soften and the ingredients warm through.
7
Add the trimmed watercress to the pot and stir gently until just wilted, about 1 minute.
8
Taste the soup and adjust seasoning with vegetarian Japanese rice seasoning as needed, then add a pinch of shichimi togarashi for subtle heat.
9
Divide the soup among four bowls, ensuring each serving receives an equal share of noodles, vegetables, and tofu.
10
Top each bowl with a small amount of toasted nori strips and serve immediately while hot.