Photo: Bauer/Rob Shaw

4-6 Servings
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Ready in minutes, this Japanese classic miso udon soup is nourishing, comforting and so easy to make!


  • 6 cups water
  • 1/3 cup white miso paste
  • 3 cm piece ginger, peeled, finely sliced
  • 220 g dried udon noodles
  • 1 bunch baby bai cai, trimmed, roughly chopped
  • 100 g oyster mushrooms, halved
  • 1 tbsp mirin
  • 300 g silken firm tofu, cut into 2 cm cubes
  • Sliced green onions, to serve

In a large saucepan, combine water, miso and ginger. Bring to boil on high. Reduce heat to low and simmer 5 mins.


Stir in noodles, bai cai, mushrooms and mirin. Simmer 4 to 5 mins until noodles are tender.


Add tofu, stirring gently. Cook 1 min. Serve topped with green onion and accompany with soy sauce, if liked.

Photo: Bauer/Rob Shaw

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