Udon Miso Ginger Soup

Udon Miso Ginger Soup
Prep time
Cook time
Total time
This is a variation of a recipe a friend shared with me. When I was about to make it, I realized that I had no limes and it tasted delicious without them. So, I can hardly wait for the next time to experience the difference when I use them. It is simple to prepare, takes about 40 minutes and tastes great.
Cuisine: Asian
Serves: 4
  • 2 packages of Udon noodles (Japanese wheat noodles)
  • 4 cups veggie broth (use reduced sodium broth) or Trader Joes Miso Ginger Broth
  • 2 tablespoons olive oil
  • ¼ -1/2 tsp sea salt
  • 2 Tbsp soy sauce or 2 Tbsp *Miso paste(white or red)
  • ¼ -1/2 tsp ginger powder
  • 2 limes
  • 3-5 Tbsp minced garlic
  • 3-5 Tbsp minced ginger root ( Use less garlic and ginger for milder taste)
  • 1 onion diced
  • Pinch of cayenne
  • 1 cup shitake mushrooms (if dried, reconstitute with warm water for 15 minutes before adding to soup)
  • 1 cup Bok Choy, chopped
  • ½ cup zucchini, sliced or broccoli florets
  • 4 green onions thinly and diagonally cut
  • Fresh Basil (to taste for garnish)
  • Sprouts
  1. Cut green onions, thinly and diagonally. Set aside greener parts for garnish along with fresh basil and sprouts.
  2. In a pot, heat oil
  3. Add onions, garlic and ginger
  4. Saute
  5. Add broccoli/zucchini, soy sauce, lime juice.
  6. Add broth and bring to a boil for 5 minutes.
  7. Add Udon to the soup and let it simmer for 5-7 minutes. If using fresh Udon, cook less.
  8. Turn off the stove and add Bok Choy and Shitaki mushrooms. The heat of the broth will cook the veggies.
  9. Divide noodles and soup into bowls and garnish with the green onions, basil and sprouts
Use soba noodles which are made from buckwheat if you need gluten-free. Other sauce options- if you want tangy taste, add 1 Tbsp of tamarind sauce or hoisin for sweeter taste. I added 1 cup of butternut squash chunks to my soup along with the noodles and the taste was delicious! If you are limiting your sodium intake, eliminate the sea salt. You can also make a paste with the spices. Puree onion, fresh garlic, spices in blender and keep in the fridge to add to any broth when you want to make an Asian noodle soup.

*Miso – is created from a mixture of soybeans, sea salt and rice koji and then fermented. The fermentation process creates enzyme-rich compounds that are effective in detoxifying and eliminating industrial pollution, radioactivity and artificial chemicals from the soil and food system from your body. It has been used for centuries in Asian cultures as a form of probiotics, to strengthen the immune system, and to provide beneficial B12. http://en.wikipedia.org/wiki/Miso

Where to buy ingredients: International Market, Trader Joes

Leave a Reply