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.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 6
  • Print


Miso udon soup
  • 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
  • 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.

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