My version of udon noodles soup is extremely easy, but so delicious and flavorful! Try it!
Prep Time 15 minutesminutes
For the veggie broth:
1 liter and a half Water
For the tofu:
1 tablespoonSoy sauce (with reduced salt)
half a tablespoon Raw brown sugar
about 2 tablespoons (approximately 45/50 gr)Barley miso
Approximately 90 grSpinach (fresh or frozen)
For the broth:
First step, to create an amazing noodle soup, is the broth. In a deep pot pour the water, with peeled onion (no need to chop it, you can cut it in half), peeled carrot and celery. Bring to a boil at low/medium heat and let it simmer for 20/30 minutes.
Halfway, add the salt.
For the tofu:
While the broth is simmering, prepare the tofu: drain it and dry it. Chop it.
In a bowl, combine soy sauce, minced ginger and sugar. Let the tofu marinate for 20/30 minutes.
When marinated, cook it in a pan - with a bit of oil - at medium/high heat until the surface is golden brown. Set aside.
For the spinach:
Parboil the spinach for just a few minutes (3 minutes are enough) in a pot with a tiny bit of water. Drain.
To cook the udon noodles:
Follow the instructions on the package. I cooked mine for 14 minutes in the broth. Turn off the heat.
Lastly, add the miso: dissolve it in a bit of broth then add it to the broth itself.
One thing I've learned from my friend Alessandra (here's her website): do not add the miso to boiling hot liquid otherwise it will "kill" the probiotics.
Assemble the soup: pour the broth and noodles into two bowls, add parboiled spinach, chopped spring onion, julienne carrot, some more ginger (if you want) and the tofu. ENJOY!