You can read it in the title: this miso and noodle soup is easy. And when I say easy, trust me — IT IS. I’m not a soup or ramen expert; in fact I used to dislike soups. To be specific, I never liked minestrone or chicken broth.
But this soup is different. It has a flavorful vegetable broth (I would enjoy it again right now, even though it’s almost snack time) and a tasty seasoned tofu (I never thought I’d say that). This one made me fall in love with soup (or at least with this soup).
You will probably love it too, if you give it a try!
P.S. Isn’t it perfect for cold winter days? I’m especially thinking of friends in North America dealing with freezing temperatures — stay warm!
About this miso soup and my mistakes
I’ve mentioned several times on the blog that I often work all morning and afternoon, so for lunch or dinner I need something simple and relatively quick. This soup isn’t the fastest to make (though the good news is you can prepare the broth in advance), but it is definitely easy. The ingredient list may look a bit long at first, but don’t worry — everything is easy to find.
Low-sodium soy sauce, barley miso and Udon noodles are usually available at ethnic food stores or organic markets (I buy mine at Naturasì), and sometimes even in larger supermarkets. If you prefer, you can order them online.
Key element:
When I decided to make noodle soup for lunch a few weeks ago I spent hours searching recipes online. There are thousands, and many call for chicken or other meat broth. Chicken broth often does most of the “work” by providing deep flavor and richness. But as I said, I don’t love chicken broth, so I chose a vegetable version.
All you need for the base is water, a little salt, a carrot, celery and half an onion — a classic vegetable stock that becomes a solid foundation for the soup. To elevate it you need barley miso, which adds a lot of flavor. That ingredient really makes the difference — my first attempt with too little miso was bland!
As for the rest, feel free to experiment with combinations. Add boiled eggs or different vegetables — it’s flexible and forgiving.
One more note: I won’t call this a ramen — that would be unfair to traditional ramen, which often relies on meat-based broths and different techniques. This is a miso noodle soup — my version — and I promise it’s tasty and satisfying.
How to make an excellent miso soup
You might think: Why is someone who says they’re not an expert telling us how to make miso soup? Because I tested it, failed, tested again and learned from those mistakes. The not-so-secret key is the broth. As I learned from friends and experience, a good, flavorful broth is everything.
From my experiments I learned:
- Even if the tofu marinade contains soy sauce and you use miso, you still need to salt the broth or it will taste flat.
- Don’t be afraid to add a generous amount of miso, but always taste before adding too much.
- The same applies to ginger — it can be overpowering or too subtle, so adjust to taste.
- Taste and adjust as you go.
It may sound complicated, but once the broth is ready the rest comes together quickly.
If you like this recipe, please give it five stars — it would make me so happy!
ZUPPA DI MISO E UDON NOODLES
2 persone
Ingredienti
Per il brodo vegetale:
- 1 litro e mezzo Acqua
- Metà Cipolla
- 1 Carota
- 1 Sedano
- 1 cucchiaino Sale
Per il tofu:
- 125 gr Tofu al naturale
- 1 cucchiaio Salsa di soia a ridotto contenuto di sale
- Mezzo cucchiaio Zucchero di canna integrale
- Un pezzetto di zenzero
Altri ingredienti:
- 2 cucchiai (circa 40 gr) Miso d’orzo
- 100 gr Noodles Udon
- Circa 90 gr Spinaci (surgelati o freschi)
- Cipollotto
- Carota a julienne
Istruzioni
Per il brodo:
- Per ottenere un’ottima zuppa, prepara un buon brodo. In una pentola capiente versa l’acqua, aggiungi la cipolla pelata e tagliata a metà, la carota sbucciata e il sedano. Porta a bollore a fuoco medio/basso e lascia sobbollire per 20–30 minuti.
- Aggiungi il sale a metà cottura.
Per il tofu:
- Mentre il brodo cuoce, asciuga il tofu e taglialo a cubetti.
- In una ciotola mescola salsa di soia, zenzero tritato e zucchero. Marinare i cubetti di tofu per 20–30 minuti.
- Dopodiché cuoci il tofu in padella con poco olio a fuoco medio-alto fino a doratura. Metti da parte.
Per gli spinaci:
- Sbollenta gli spinaci in poca acqua salata per circa 3 minuti, poi scola.
Per cuocere i noodles:
- Cuoci i noodles direttamente nel brodo seguendo le istruzioni sulla confezione (io li ho cotti per 14 minuti), poi spegni il fuoco.
- In ultimo, sciogli il miso in un po’ di brodo caldo e poi aggiungilo al resto del brodo. Nota: aggiungi il miso al liquido caldo ma non bollente per preservarne i benefici.
- Assembla la zuppa: versa brodo e noodles nelle ciotole, aggiungi gli spinaci, il cipollotto, le carote julienne, un po’ di zenzero e il tofu. Gustala subito!
Ricorda: se provi o modifichi una mia ricetta, taggami su Instagram o inviami un messaggio privato — mi piace vedere le vostre foto!
NOTA: questo post contiene link affiliati. Se acquisti tramite questi link potrei guadagnare una piccola commissione senza costi aggiuntivi per te. Grazie per il supporto!