Udon noodles in vegetable broth

A comforting big Japanese bowl: thick udon noodles in a miso and ginger broth with crunchy vegetables. Warm, mild and nourishing, it makes a light, warming dinner.

Preparation: 15 min  |  Cooking: 15 min  |  Servings: 2  |  Difficulty: Easy

Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 243 kcal · 9 g protein · 30 g carbohydrate · 8 g fat

Ingredients

• 200 g udon noodles
• 2 tbsp miso paste
• 150 g pak choi
• 150 g mushrooms
• 1 carrot
• 1 tsp ginger
• 2 spring onions

Method

1. Make a broth with water, ginger and mushrooms.
2. Dissolve the miso in it, off the boil.
3. Cook the udon and divide between bowls.
4. Add the vegetables, broth and spring onions.

Nutritional benefits

Udon noodles provide comforting carbohydrate, fermented miso adds umami and probiotics, and the vegetables bring fibre and vitamins for few calories. A warm, mild and nourishing one-bowl meal, healthier than instant noodles. Naturally dairy-free.

Variations and substitutions

• With tofu or edamame for more protein.
• With prawns (not vegan).
• With wakame seaweed.
• Spicy: add chilli or sesame oil.

Storage and making ahead

Best fresh; keep the broth and noodles separate if you are preparing ahead.

💡 Good to know

Add the miso off the boil: too much heat destroys its probiotics and spoils its flavour.

Read also

Discover more vegetarian recipes · vegan recipes · healthy & balanced recipes · dairy-free recipes.

Foods in this recipe: noodles · paste · miso · pak choi · mushrooms.

You might also like these recipes: Vegetable miso soup · Stir-fried noodles with vegetables and sesame · Baked sweet potato fries.