Udon noodles in vegetable broth
Nutrition per serving
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
- Make a broth with water, ginger and mushrooms.
- Dissolve the miso in it, off the boil.
- Cook the udon and divide between bowls.
- 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.
