A comforting Japanese-style noodle soup with umami-rich miso broth, silky tofu, and chewy udon noodles. Perfect as a light meal or nourishing lunch.

Serves: 1
Prep Time: 15 minutes
Cook Time: 10 minutes

 

Ingredients

  • 750 ml water

  • 6 g dashi seasoning powder (about 1 sachet)

  • 1½ tablespoons miso paste

  • 1 tablespoon dried wakame seaweed

  • 200 g fresh udon noodles

  • 100 g fresh shiitake mushrooms, sliced

  • 50 g sweetcorn

  • 75 g silken tofu, diced into bite-sized cubes

  • 1 farm-fresh egg

  • 1 teaspoon sesame oil, for garnish

  • 1 teaspoon white sesame seeds, for garnish

  • ½ stalk scallion, finely sliced, for garnish

 

Method

  1. Prepare the wakame and egg

    • Place the dried wakame seaweed in a small bowl and cover with hot water. Set aside for 5 minutes until fully rehydrated, then drain.

    • Soft-boil the egg by placing it in gently boiling water for 6 to 7 minutes. Transfer immediately to cold water, peel, and set aside.

  2. Make the dashi broth

    • In a medium saucepan, add 750 mL of water and the dashi seasoning powder.

    • Heat over medium heat until the stock is hot but not boiling.

  3. Add the miso paste

    • Lower the heat slightly. Dissolve the miso paste by placing it in a ladle or small bowl, adding some hot stock, and stirring until smooth.

    • Pour the dissolved miso back into the pot. Avoid boiling the soup after adding miso to preserve its flavour.

  4. Cook the soup ingredients

    • Add the udon noodles, sliced shiitake mushrooms, rehydrated wakame, sweetcorn, and diced silken tofu to the pot.

    • Gently simmer for 3 to 5 minutes, or until the noodles are heated through and the mushrooms are tender.

  5. Assemble and serve

    • Pour the soup into a serving bowl, ensuring an even balance of noodles, tofu, and vegetables.

    • Cut the soft-boiled egg in half and place it on top.

    • Drizzle with sesame oil and sprinkle with white sesame seeds.

    • Finish with sliced scallions and serve hot.

 

Notes and Tips

  • Do not let the soup boil after adding miso, as high heat can dull its flavour and aroma.

  • You can adjust the saltiness by adding slightly less miso first, then tasting before adding more.

  • If fresh udon is unavailable, dried udon can be used. Cook it separately according to package instructions, then add it to the soup at the end.

  • For extra richness, a small amount of butter or chilli oil can be added before serving.

  • This recipe is easy to customise with vegetables such as spinach, napa cabbage, or spring onions.