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Quick Udon Miso Soup

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Ingredients

Warning0 allergens identified

Quick Udon Miso Soup

2 cloves garlic

1 piece fresh ginger

3 teaspoons canola oil

1 ½ tablespoons light miso paste

2 cups vegetable broth

1 tbsp light soy sauce

7 ounces mushrooms

7 ounces firm tofucut into cubes

1 head pak-choi

2 spring onions

7 ounces pre-cooked udon noodlesalternatively about 3.5 oz dried udon noodles

sesame seeds, cress, mung beans, or sproutsoptional; topping

Instructions

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Instructions

Peel and finely dice the garlic, finely grate the ginger. Clean the mushrooms and slice them. Prepare the vegetable broth.

Cut the tofu into thin slices (approximately 0.5 centimeters thick) and carefully press them side by side between two layers of kitchen roll or a tea towel.

Fry the mushrooms in a pan without oil for about 3 to 5 minutes, remove them, and divide them between two bowls.

Return the pan to the stove and add 2 teaspoons of oil. Place the tofu slices side by side in the pan and fry over medium heat for about 3-4 minutes. Before turning, season generously with salt and fry the other side for another 2-3 minutes over medium heat. Then remove from the pan and divide between the two bowls.

Add oil to the pot and fry the garlic, ginger and miso paste for 2-3 minutes until an intense aroma develops.

Deglaze the miso-garlic mixture with vegetable broth and soy sauce, simmer for about 5 minutes over medium heat and stir occasionally.

Wash the pak-choi, cut it into thin strips, and distribute the green part over the bowls with the remaining toppings.

Add the white, lower strips of pak-choi and the pre-cooked udon noodles to the soup and simmer for three minutes.

Slice the green part of the spring onions into rings.

Divide the noodles and pak-choi evenly between the two bowls, add the remaining toppings, and pour the soup over them. Garnish with additional toppings such as sesame seeds, cress, mung beans, or sprouts, if desired, and serve.

Nutrition

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Tips & Tricks (5)

Miso Paste Magic ✨
Never boil miso paste directly in the broth as heat destroys its beneficial enzymes and complex flavors. Instead, dissolve it in a small bowl with warm broth first, then stir into the soup at the very end.
Tofu Crispness Secret 🥢
Press your firm tofu between paper towels for 10-15 minutes before pan-frying to remove excess moisture, which allows it to develop a golden, crispy exterior instead of steaming.
Ginger-Garlic Infusion 🧄
Bloom your minced ginger and garlic in canola oil for 30-45 seconds before adding the broth to unlock their aromatic oils and deepen the umami-rich flavor profile of your soup.
Vegetable Timing Strategy 🥬
Add harder vegetables like mushrooms first (2-3 minutes), then delicate pak-choi last (1 minute) so everything reaches optimal tenderness without overcooking and becoming mushy.
Pre-cooked Noodle Refresh 🍜
Rinse your pre-cooked udon noodles briefly under cool water and add them to bowls just before serving to prevent them from absorbing too much broth and becoming overly soft.