Go Back
Homemade Ginger Miso Udon Noodle Soup photo

Ginger Miso Udon Noodle Soup

This Ginger Miso Udon Noodle Soup is SO comforting! A flavorful blend of miso, fresh ginger, and chewy udon noodles with veggies and shredded chicken.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g udon noodles thick and chewy
  • 1 tbsp vegetable oil for sautéing and developing flavor
  • 1 onion sliced
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 4 cups vegetable broth forms the light, flavorful soup base
  • 2 tbsp miso paste the umami powerhouse of the dish
  • 1 cup shiitake mushrooms sliced
  • 1 cup bok choy chopped
  • 1 carrot julienned
  • 200 g cooked chicken shredded
  • 2 green onions chopped
  • sesame seeds for garnish
  • soy sauce to taste

Equipment

  • Large Pot
  • Grater
  • Knife and cutting board
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Soup bowls and chopsticks or spoons

Method
 

Preparation
  1. Begin by slicing the onion, mincing the garlic, and grating the ginger. Julienne the carrot and chop the bok choy and green onions. If your chicken isn’t cooked yet, poach or roast it and shred it finely. Prep all your ingredients so everything is ready to go when you start cooking.
Cooking
  1. Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the sliced onion and sauté for about 5 minutes until it softens and becomes slightly translucent. Toss in the minced garlic and grated ginger and cook for another 1-2 minutes until fragrant, stirring frequently to avoid burning.
  2. Pour in 4 cups of vegetable broth and bring the mixture to a gentle simmer. Stir in 2 tablespoons of miso paste, whisking to dissolve it fully into the broth. This is the flavor foundation, so take a moment to taste and adjust with soy sauce for saltiness if needed.
  3. Add the sliced shiitake mushrooms, julienned carrot, and chopped bok choy to the simmering broth. Let everything cook together for 5-7 minutes until the vegetables are tender but still vibrant. Stir in the shredded chicken to warm through.
  4. In a separate pot, cook the udon noodles according to the package instructions until just tender. Drain and rinse under cold water to stop the cooking process and prevent sticking.
  5. Divide the cooked udon noodles between serving bowls. Ladle the hot broth, vegetables, and chicken over the noodles. Garnish generously with chopped green onions and a sprinkle of sesame seeds. Serve immediately for the best texture and warmth.

Notes

  • Store soup broth and vegetables separately from noodles to prevent sogginess during reheating.
  • Substitute chicken with tofu or tempeh for a vegetarian or vegan version.
  • Add seasonal greens like spinach or kale for extra nutrition and color.
  • Freeze broth and vegetables for up to 2 months but avoid freezing noodles.
  • Use white or yellow miso paste for a mild flavor; red miso is stronger and saltier.