# Miso ginger udon soup with tofu and mushrooms

Source: https://hungryvegan.co/recipes/miso-ginger-udon-soup-with-tofu-and-mushrooms

> This miso udon soup builds a quick ginger and mushroom broth, simmers tofu and bok choy in it, then whisks in white miso off the heat and ladles it over chewy udon and edamame.

- Prep: 10 min
- Cook: 20 min
- Serves: 4
- Protein: about 30 g per serving (computed from USDA FoodData Central values)
- Diet: vegan
- Key swap: White miso and browned mushrooms bring the deep savory backbone that fish-based dashi usually would.
- Make ahead: Make the broth with the tofu up to 3 days ahead and keep it in the fridge. Store cooked noodles separately and reheat the broth gently without boiling.

## Ingredients

### Broth
- 1 tbsp toasted sesame oil
- 8 oz cremini or shiitake mushrooms, sliced (225 g)
- 2 tbsp grated fresh ginger
- 4 cloves garlic, grated
- 6 cups vegetable broth
- 2 tbsp soy sauce
- 1/4 cup white miso
- 1 tbsp rice vinegar

### Bowls
- 1 block (14 oz) extra-firm tofu, pressed and cut into cubes (370 g pressed)
- 1 1/2 cups frozen shelled edamame (225 g)
- 8 oz dried udon noodles (225 g)
- 4 heads baby bok choy, halved
- 3 green onions, thinly sliced
- 1 tbsp sesame seeds (9 g)
- Chili crisp or sriracha, for serving

## Steps
1. **Cook the noodles.** Bring a pot of water to a boil and cook the udon according to the package, usually 8 to 10 minutes. Add the edamame for the last 3 minutes. Drain and rinse briefly so the noodles stay springy.
2. **Brown the mushrooms.** Meanwhile, heat the sesame oil in a second pot over medium-high. Cook the mushrooms 5 to 6 minutes, stirring only now and then, until browned. Add the ginger and garlic for 30 seconds.
3. **Simmer the broth.** Pour in the broth and soy sauce and bring to a simmer. Add the tofu and bok choy and simmer 5 minutes until the bok choy is just tender.
4. **Add the miso.** Turn off the heat. In a small bowl, whisk the miso with a ladle of hot broth until smooth, then stir it back into the pot along with the rice vinegar.
5. **Build the bowls.** Divide the noodles and edamame among 4 bowls. Ladle the broth, tofu and bok choy over the top. Finish with green onions, sesame seeds and chili crisp.

## Tips
- Leave the mushrooms alone in the pan so they brown instead of steam.
- Spinach or napa cabbage works if you cannot find bok choy.
- Taste before serving. Miso brands vary, so add a splash more soy sauce if needed.

## Questions
### Can I use frozen or fresh udon instead of dried?
Yes, and they are faster. Use about 1 1/4 lb and cook according to the package, usually 2 to 3 minutes. Cook the edamame separately for 3 minutes.

### Why does the miso go in at the end?
Boiling miso dulls its flavor and can make it grainy. Stirring it in off the heat keeps the broth smooth and full of that savory, slightly sweet depth.


Browning the mushrooms first builds a meaty, savory base in a few minutes, and ginger plus garlic wake it right up. Simmering the tofu in the broth lets it soak up flavor instead of tasting plain.

Cooking the noodles in a separate pot keeps the broth clear and stops the udon from going soft. Whisking the miso with a little hot broth first means no stubborn lumps floating around.