Description
This Japanese udon noodle soup with kimchi-miso broth is made with mushrooms and tofu. Top with roasted, peeled tomato halves, if desired.
Ingredients
- 1 pound udon noodles
- 8 cups water
- 1 ounce dried kombu (dried kelp)
- 6 shiitake mushroom caps, thinly sliced
- ½ cup chopped kimchi
- ½ red bell pepper, cut into thin strips
- 4 green onions, sliced
- 3 tablespoons miso paste
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons mirin (Japanese rice wine)
- 2 tablespoons maple syrup
- 1 tablespoon minced fresh ginger
- 1 tablespoon toasted sesame oil
- 2 cloves fresh garlic, minced
- 1 lime, juiced
- salt and ground black pepper to taste
- 2 tablespoons canola oil, or as needed
- ½ (14 ounce) package firm tofu, cubed
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 4