Tamari, miso paste, mushrooms, asparagus, and bok choy all come together to create a savory and flavorful broth. The udon noodles add an enjoyable texture to the soup. Get ready to enjoy this delightful concoction!
Heat 2 teaspoons of sesame oil in a skillet over a medium heat. Add the asparagus and cook for 2-3 minutes. Next add 1 tablespoon of tamari, stir through then remove from the skillet into a bowl and set aside.
Now add the remaining sesame oil to the skillet and cook the mushrooms for 2-3 minutes. Add 1 tablespoon of tamari to the skillet, stir through then remove from the skillet and set aside.
Add the remaining tamari, miso paste, garlic, ginger and vegetable broth to a medium sized pot. Bring to a simmer over a medium heat, stirring until the miso paste has dissolved.
Add the udon noodles and bok choy and simmer for 2-3 minutes or until noodles are cooked through. Now add the earlier prepared asparagus and mushrooms into the pot. Taste the broth for seasoning, add more tamari if desired. Transfer to a bowl, garnish with green onions, and serve immediately.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Tamari: tamari and soy sauce has similar flavor profile, the difference is soy sauce is thinner in it's density and way too salty as compared to tamari. So in case you choose to use soy sauce adjust quantity according to taste.
Miso paste: This is a paste made of fermented beans, it lends the soup with a umami flavor profile. It is must for a udon soup so get a jar for yourself.
