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Quick & Easy Vegan Miso Udon Soup

Eat the Wind
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Main Course
Cuisine Japanese
Servings 1

Ingredients
  

  • 500 g water or kombu dashi broth*
  • 1 Tablespoon white miso or to taste
  • 2 Tablespoons dried wakame seaweed* or to taste
  • 1 packet fresh udon thick rice noodles
  • ½ packet soft tofu cubed
  • 2 slices inariage Japanese sweet tofu skin sliced (optional)*
  • Shichimi Togarashi Japanese 7-spice chili powder (optional)

Instructions
 

  • In a medium pot, bring the water or kombu dashi broth to a boil. Add the miso paste and stir to incorporate. Add the dried seaweed, udon, and the two different types of tofu. Bring to a boil for a few minutes until the udon is soft. You may also add any other veggies you like.
  • Sprinkle a little (or a lot) of chili powder to add a kick to your soup!

Notes

*You can find kombu (sea kelp) dashi stock powder and dried seaweed online or at Japanese speciality stores. You can find inariage at Japanese grocery stores in the refrigerated tofu aisle or you can make your own.
Japanese chili powder and dried wakame seaweed are essential pantry items!
Keyword noodles, soup