Miso Udon: Tofu, Vegetables, and Noodles in a Spicy Broth
It has been a little chilly here in Florida lately, so this is the perfect time to have soup! Also, after the success with Sweet and Sour Tofu, we really wanted to try another tofu recipe. For some of the ingredients, we visited the local Asian market. There are two Asian markets nearby and they were very interesting. Although primarily Vietnamese, they offer other Asian items too. There are so many interesting ingredients that you can’t find at regular grocery stores.
Please enjoy this recipe by Kary!
Traveling Gals Tip: Try local international markets for new ingredients and recipe ideas. Ask lots of questions to learn how to incorporate foreign spices and ingredients into your everyday cooking.
Miso Udon Recipe
- Extra Firm Tofu (12.3 oz. package)
- Green Onions (1/2 bunch)
- Miso (I used 4 pre-made 8 oz. packets)
- Udon Noodles (I used 1/2 lb. of Pho noodles from the Vietnamese market)
- Mushrooms (8 oz. diced)
- Seaweed (.35 oz. package)
- Soy Sauce (1 tbsp or so)
I started out by preparing the tofu as follows: drain the tofu and pat it dry; cut it in cubes; put it in a bowl; added soy sauce and refrigerate for about 30 minutes. Then pan grill the tofu for about 10 minutes (5 minutes on each side). You could just as easily use silken tofu and just throw it in the soup. I had such success with grilling tofu in the past that I decided to stick with what works for me!
I cooked and drained the Pho rice noodles. Udon noodles would be great, but these Pho noodles are a great substitute. I chopped the green onions and mushrooms. The final step was to combine all the ingredients in a pot and let simmer for 30 mins. The finished soup was light and flavorful. The noodles turn this soup into a more hearty fare so that can be eaten as an entrée. This soup will be part of my regular rotation as the weather cools!