A comforting Japanese noodle soup made with fresh udon noodles, miso and dashi broth, shiitake mushrooms, wakame, tofu, sweetcorn and a soft-boiled egg.
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Serves: 1
Cuisine: Japanese
Course: Soup, Main Dish
Tags: Miso Soup · Udon Noodles · Japanese Recipes · Noodle Soup · Quick & Easy
Ingredients
For the Soup
- 750ml water
- 6g dashi seasoning powder, about 1 sachet
- 1½ tbsp miso paste
- 1 tbsp dried wakame seaweed
- 200g fresh udon noodles
- 100g fresh shiitake mushrooms, sliced
- 50g sweetcorn
- 75g silken tofu, diced into bite-sized cubes
For the Egg
- 1 egg
To Garnish
- 1 tsp sesame oil
- 1 tsp white sesame seeds
- ½ stalk scallion, finely sliced
Method
1. Prepare the wakame and egg
Place the dried wakame seaweed in a small bowl and cover with hot water.
Leave for 5 minutes, or until fully rehydrated. Drain and set aside.
Bring a small pot of water to a gentle boil. Add the egg and cook for 6–7 minutes.
Transfer the egg immediately to cold water. Once cooled, peel and set aside.
2. Make the dashi broth
Add 750ml water and the dashi seasoning powder to a medium saucepan.
Heat over medium heat until the stock is hot but not boiling.
3. Add the miso paste
Reduce the heat slightly.
Place the miso paste in a ladle or small bowl. Add a little of the hot stock and stir until the miso is completely dissolved.
Pour the dissolved miso back into the saucepan.
Avoid boiling the soup after adding the miso.
4. Cook the soup ingredients
Add the fresh udon noodles, sliced shiitake mushrooms, rehydrated wakame, sweetcorn and diced silken tofu.
Gently simmer for 3–5 minutes, until the noodles are heated through and the mushrooms are tender.
5. Serve
Pour the soup into a serving bowl, making sure the noodles, tofu and vegetables are evenly distributed.
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
- Do not boil the miso: High heat can reduce the flavour and aroma of the miso.
- Adjust the seasoning: Start with slightly less miso and add more after tasting if needed.
- Use dried udon: If fresh udon is unavailable, cook dried udon separately according to the packet instructions and add it to the soup at the end.
- Make it richer: Add a small amount of butter or chilli oil before serving.
- Add more vegetables: Spinach, napa cabbage and extra spring onions work well in this soup.
