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Udon Noodles in Miso Broth Recipe

Udon Noodles in Miso Broth Recipe-calories-nutrition facts-asian cuisine soup

PREP TIME: 15 min
COOK TIME: 15 min
READY TIME: 30 min
CALORIES: 1100 (Per serving)

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  • 6 cups (48 fl oz) cold water
  • 8 cm (3 inch) piece kombu (dried seaweed)
  • 5 tablespoons dried bonito flakes
  • 2 tablespoons red miso
  • 250 g (8 oz) dried udon noodles
  • 300 g fresh asparagus, trimmed and halved
  • 150 g (5 oz) firm tofu, chopped
  • 2 shallots, chopped


1 Race water and kombu in a saucepan and slowly bring to the boil. As soon as water boils, remove kombu.

2 Remove water from heat and add bonito flakes. Return saucepan to heat and bring liquid to the boil.

3 As soon as liquid boils, remove it from heat and set aside for 1 minute. Strain liquid through a fine sieve or muslin.

4 Place strained liquid in a saucepan and bring to the boil. Add a little of the liquid to the miso and mix until smooth.

5 Add miso to pan. Add noodles and asparagus to pan and boil for 6-8 minutes or until al dente.

6 Stir tofu and shallots through noodle mixture. Serve immediately.


Calories: 1100 Kcal
Fat: 42 g
Carbs: 126 g
Protein: 75 g