Japanese Mushroom and Tofu Udon Noodle Soup

Perfect for lunch or dinner, this Asian-inspired udon noodle soup is loaded with shiitake mushrooms, tofu, green onions, and red bell peppers in a kimchi-miso broth.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 572 Calories

Ingredients

• salt and ground black pepper to taste
• 2 tablespoons soy sauce
• 8 cups water
• 1 lime, juiced
• 3 tablespoons miso paste
• 4 green onions, sliced
• 2 tablespoons rice vinegar
• 2 tablespoons maple syrup
• 1 tablespoon minced fresh ginger
• 2 cloves fresh garlic, minced
• 1 tablespoon toasted sesame oil
• ½ cup chopped kimchi
• ½ (14 ounce) package firm tofu, cubed
• 2 tablespoons canola oil, or as needed
• ½ red bell pepper, cut into thin strips
• 1 pound udon noodles
• 1 ounce dried kombu (dried kelp)
• 6 shiitake mushroom caps, thinly sliced
• 2 tablespoons mirin (Japanese rice wine)

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and rinse under cold water to stop the cooking; set aside.

Step 2

Combine water and kombu in a large soup pot over medium heat; bring to a gentle simmer. Turn off heat and pour through a fine sieve or strainer. Pour broth back into the soup pot and discard the kombu. Add mushrooms, kimchi, bell pepper, green onions, miso, soy sauce, rice vinegar, mirin, maple syrup, ginger, sesame oil, garlic, lime juice, salt, and pepper. Bring to a simmer and cook for 15 minutes. Turn off heat and adjust seasoning, if necessary.

Step 3

While soup is cooking, heat oil in a large skillet over medium-high heat. Add tofu cubes and fry on each side until browned, 1 to 2 minutes per side. Remove tofu to a paper towel-lined plate to drain. Add tofu to the soup.

Step 4

Divide udon noodles amongst 4 bowls. Ladle the hot broth-tofu mixture over top and serve immediately.