Who doesn't love a big bowl of comfort on cold days?
This flavourful vegetable udon noodle soup couldn’t be easier to make. It takes less than 20 minutes from start to finish.
Not only is it full of hearty vegetables like asparagus, bok choy and meaty mushrooms, but the broth is so rich thanks to a base of garlic, ginger and white miso paste. The tamari gives it that umami flavour that everyone loves about Asian noodle soups.
Tamari is a the gluten free version of soy sauce, so if you only have soy sauce in your kitchen that also perfect.
- 1 tbsp. toasted sesame oil, divided
- 8 asparagus spears, chopped
- 60ml tamari divided
- 70g shiitake mushrooms
- 4 tbsp. white miso paste
- 1 garlic clove, minced
- 2 tsp. grated ginger
- 480ml vegetable broth
- 170g udon noodles
- 2 baby bok choy, halved
- 2 green onions, sliced
- Heat 2 teaspoons of sesame oil in a pan over medium heat. Add the asparagus and cook for 2-3 minutes. Next, add 1 tablespoon of the tamari, stir through then remove from the pan into a bowl and set aside.
- Now add the remaining sesame oil to the skillet and cook the mushrooms for 2-3 minutes. Add 1 tablespoon of tamari to the skillet, stir through then remove from the skillet and set aside.
- Add the remaining tamari, miso paste, garlic, ginger and vegetable broth to a medium-sized pot. Bring to a simmer over medium heat, stirring until the miso paste has dissolved.
- Add the udon noodles and bok choy and simmer for 2-3 minutes or until noodles are cooked through. Now add the earlier prepared asparagus and mushrooms into the pot. Taste the broth for seasoning, and add more tamari if desired.
- Transfer to a bowl, garnish with green onions and serve immediately.