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Miso Udon Noodle Soup

            Miso Udon Noodle Soup - Clearspring

Barley Miso Soup with Udon Noodles 🍲 Nikomi udon or miso nikomi udon 味噌煮込みうどん is a warm and comforting miso soup made using udon noodles. You can use any vegetables you like to make this warming miso noodle soup at home. 

Serves 2-3 I Cooking time 15 mins (Soak the dashi stock 30minutes+)


For garnish

    Dashi Japanese broth


        1. First make the stock by adding shiitake and kombu into a medium pan with 1 litre of filtered water for 30 minutes or longer.
        2. Bring a large pot of water to boil and cook the noodles as instructed on the pack. Drain and rinse under cold running water to stop it from further cooking.
        3. Wash all the vegetables and cut into bite-size pieces.
        4. Add all the vegetables into the stock pot with the shiitake mushrooms and kombu and bring to a boil. Turn down the heat and let it simmer until vegetables are soft. 
        5. Take out the shiitake mushrooms and remove the hard stalk. Cut the rest into length ways and add it back into the pot.
        6. Turn off the heat and add the barley miso paste into a ladle and place it in the pot. Use chopsticks or a spoon to mix it in. Alternatively, you can add the miso to a small bowl, take some liquid out of the soup and mix it before placing it back into the pot.
        7. Add the cooked udon noodles and let that simmer in the soup. Don’t let the pot boil as you will kill the live bacteria in the unpasturised miso.
        8. Serve in a soup bowl with grated ginger, spring onion and Clearspring's new condiments range - Irigoma toasted sesame seeds and Shichimi Togarashi.

                      Recipe by Lisa Dawson

                      All Clearspring recipes are 100% plant-based, using Organic products where possible and refined sugar-free.