Graced with the fragrance of ginger, miso and mirin
Serves 6
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Healthy and light, but nonetheless inviting, this Japanese miso udon is a warm and inviting meal with hearty additions of mushroom, bok choy and tofu.


  • 1 piece 3 cm fresh ginger, finely sliced
  • 6 cup water
  • ¼ cup white miso paste
  • 220 g packet udon noodles
  • 1 baby bok choy, trimmed, chopped
  • 100 g oyster (or shiitake) mushrooms
  • 1 tbsp mirin
  • 300 g packet firm tofu, cubed
  • Green onion, sliced, to serve

Place ginger in a large saucepan with water and miso paste. Bring to the boil on high.


Reduce heat to low and simmer for 4-5 mins. Stir in udon noodles, baby bok choy, mushrooms and mirin.


Cook for 4-5 mins until noodles are separated. Add tofu, stirring gently. Cook for 1 min. Serve topped with sliced green onion.

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