Vegetable Udon Miso Soup

A simple, easy and quick recipe for Vegetable Udon Soup.  I created this recipe during one of my cleansing routines.  I think just about everyone loves a steaming hot bowl of miso soup! With a soothing and mild flavor, miso soup is light and “brothy”, not the type of soup that is a meal on its own, so thats why I created this recipe with udon noodles and raw vegetables. Miso soup is a healthy and light soup and is a staple of Japanese cuisine. This basic recipe is a simple version of the classic miso soup you’ll find served in Japanese restaurants with an added touch of Udon noodles and vegetables.


  • 1 tsp Sesame Oil
  • 1/2 cup Shallots – chopped
  • 3 tbsp Miso Paste
  • 1 qt Vegetable Stock
  • 1 bag Udon noodles
  • 1 Carrot finely Sliced
  • 1 Zucchini – thinly sliced
  • 1 cup Snap Peas – cut in half
  • 1 cup Shitake Mushrooms – Finely sliced
  • 1 cup Asparagus Tips – Sliced in half
  • 2 tbsp Parsley Leaves
  • 2 cups Shredded Kale
  • 1/4 cup Firm Silken Tofu
  • 1/4 cup Finely cut Scallions


  1. Heat the sesame oil in a saucepan over medium heat. Add shallots and cook until translucent.
  2. Add the miso paste and mix well. Add the Vegetable Stock and bring to simmer. Reduce heat to low and simmer for 15 minutes.
  3. Add Udon noodles and boil according to pkg in miso soup instead of water.
  4. To Serve, ladle into bowls and garnish each serving with tofu, vegetables and scallions.

That’s it! So simple, right? Enjoy!!!


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