Miso is my favorite ingredient and you’ll always find it in my kitchen. If you also love the salty and tangy flavor it lends to Asian cuisine, then you’ve got to try my Japanese Udon Noodles with Kimchi Miso Broth.
The beauty of this Asian fusion recipe is that it brings together the spiciness of Korean kimchi and the delicately balanced tastes of a savory Japanese miso soup. This creates a gorgeous looking meal that ticks the all the boxes for tasty comfort food in a bowl.
To go with the miso soup, I’ve chosen Japanese udon noodles, but feel free to use any kind of noodles you’ve got in your cupboard – ramen and lo mein noodles also work well.
For protein, we’re using fried tofu, which is similar to my Japanese Fried Tofu in Kombu Dashi Broth recipe. Frying the tofu first gives it more flavor, plus it will also be soaking up all the gorgeous aromas of the broth as well.
Don’t be put off by the cook time of this recipe; if you’re in a hurry you can simply omit the tomatoes and it brings the cooking time down considerably.
However, if you have the time, they’re well worth doing because when roasted, the tomatoes add so much flavor and perfectly complement the other ingredients in this recipe.
If you’d like to eat this recipe during the week, it’s entirely possible to meal prep the broth and tomatoes on the weekend – you could even freeze them for later. Then when you want to eat it, defrost it, cook up your noodles and tofu and you’ve got a hearty, healthy and delicious meal in no time!
Do you love miso as much as I do? Click here to check out some of my other recipes that feature this incredible ingredient.
There’s recipes such as:
Vegan Miso Soup with Rice, Carrots, & Pea Shoots
Miso Vodka Sauce with Shiitake Bacon for Pasta
Vegan Cashew Cheese Sauce
Remember to come back and leave me a comment if you make these Japanese Udon Noodles with Miso Kimchi Broth. I’d love to hear what you think!
Japanese Udon Noodles with Kimchi Miso Broth
Ingredients
Broth
- 1 ounce dried kombu (kelp) (or 5 pieces)
- 8 cups water
- 1 tbsp fresh ginger minced
- 2 cloves fresh garlic minced
- 6 shiitake mushroom caps thinly sliced
- ½ red bell pepper cut into thin strips
- 4 green onions sliced
- 3 tbsp miso paste
- 1 tbsp toasted sesame oil
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp mirin
- 2 tbsp maple syrup
- ½ cup kimchi chopped
- 1 lime juiced
- salt & pepper to taste
Tofu
- 7 ounces (½ a packet) tofu cut into cubes
- Canola oil for frying
Noodles
- 1 pound Udon, lo mein or ramen noodles
Roasted tomatoes (optional)
- 2 large tomatoes (could use 4 small instead)
- 2 tbsp toasted sesame seed oil
- 3 cloves garlic
- salt & pepper
Instructions
For roasted tomatoes if using
- Preheat oven to 350°F.
- Slice the tomatoes in half crosswise through the middle. You will have a top and a bottom half. Place into a large bowl and toss with toasted sesame oil, the whole garlic cloves, salt, and pepper.
- Roast on a parchment lined sheet pan for 30 minutes. Turn the heat down to 275°F and cook for an additional 1-2 hours depending on the size of the tomatoes. Let cool.
For the noodles
- Bring a large pot of salted water to a boil. Add the udon noodles and cook until tender. Drain and rinse under cold running water to stop the cooking. Set aside.
For the broth
- In a large soup pot, make the dashi (broth) by adding the kombu and water. Bring to a gentle simmer and then turn off heat. Pour the dashi through a fine sieve. Discard the kelp. Pour the dashi back into the soup pot.
- Add the rest of the broth ingredients to the pot and bring to a simmer. Simmer for 15 minutes. Turn off the heat and check seasoning.
For the tofu
- Heat the oil in a large skillet. Fry the tofu on both sides and set aside on paper towels to drain. Add the tofu to the broth.
Serving
- Divide the noodles into 4 bowls. Ladle the hot broth mixture over the noodles and serve immediately.
- If using the roasted tomatoes- pull the skin off the cooked tomatoes and add one half to the top of each bowl.
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Add the udon, allow to simmer for a couple of minutes to absorb the flavour from the broth. Taste and add more miso, mirin and dashi if necessary.