Today’s miso soup features Udon noodles. Udon noodles, thick wheat flour noodles typically found in noodle soup dishes with clear broth, are also a great addition to miso soup. Miso soup with dense and chewy Udon is hearty and filling, making it a perfect side dish for any meals or a light lunch. You can use frozen or dried Udon, whichever is available, but be sure to defrost or cook the dried noodles before adding them to the miso soup. We’ve added Tenkasu tempura bits as a topping, which adds richness to the soup. If you want a little kick to the dish, sprinkle some Shichimi hot pepper. Hope you like it!
Udon noodles in miso soup with tenkasu tempura bits and green onion make for an easy and delicious side dish or light lunch
Video
Equipment
- 1 Yukihira pot or any medium size pot
Ingredients
- 1 green onion
- 4 cups Dashi
- 2 servings udon noodles (frozen or dried, prepared)
- 4 Tbsp Miso paste
- 4 Tbsp Tenkasu Tempura bits
- Shichimi pepper
Instructions
- Slice the green onion thinly and diagonally.
- Bring the dashi (with katsuobushi bonito flakes) to a boil. Add the udon noodles and cook for 3 minutes. Then, reduce the heat and dissolve the miso paste in the broth.
- Serve the udon noodles in a bowl, and top them with tenkasu tempura bits and sliced green onion. Finally, sprinkle some Shichimi pepper.
