Earlier this month, while I was battling another cold, I craved noodle soup made with a clear broth. After throwing together some ingredients, I came up with this ginger miso udon noodle soup. The broth is simple but packed with savory umami flavor. I also served the noodles with pan-fried five-spice tofu for some protein. You can feel free to substitute the tofu with any other protein of your choice.
COOKING NOTES FOR GINGER MISO UDON NOODLES
While not required, I highly recommend cooking the broth for the ginger miso udon noodles with kombu (dried kelp). It gives the broth great umami flavor, and it’s relatively inexpensive. If you want to experiment with kombu in this recipe, I would add a 4×4-inch sheet (roughly that size) of kombu the same time that you add the vegetable broth. Right when the broth is about to come to a boil, remove the kombu from the pot, as it can release a slightly bitter flavor if you let it simmer for too long.
LOOKING FOR MORE NOODLE SOUPS? TRY THESE:
Zucchini Noodles with Tomato and Coconut BrothHot and Sour Coconut Noodle SoupEasy Green Curry Noodles
