Miso Udon Noodle Soup

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Servings: 3 servings
Calories: 353kcal


  • 400 g udon noodles (straight to wok
  • 300 g diced tofu or diced chicken breast
  • 150 g sliced mushrooms
  • 150 g green beans
  • 1 diced red pepper (approx. 150g)
  • 1 litre veg stock
  • 1 thumb sized piece grated ginger
  • 1 clove grated garlic
  • 60 g miso paste


  • Heat a pan on a medium heat and spray well with one kcal spray.
  • Dice your chicken breast/tofu and season well with salt and pepper.
  • Add to the pan and fry until brown and cooked throughout (about 5-7 minutes).
  • Remove the chicken/tofu from the pan and leave aside.
  • Add the veg stock to a saucepan and bring to a simmer on a medium heat.
  • Stir in the miso paste, season to taste and allow to simmer until you are ready to serve.
  • Put the pan you used to cook tofu/chicken back on the heat and spray again with 1kcal spray.
  • Add the ginger and garlic.
  • Add your red pepper, green beans and mushrooms into the pan and stir fry for 3-5 minutes.
  • Add back in your tofu/chicken for the last minute to reheat.
  • Meanwhile, cook your udon noodles according to packet instructions.
  • Drain the noodles and serve 1/3 of them in each bowl.
  • Top the noodles with 1/3 of the stir fried veg and tofu/chicken.
  • Pour 1/3 of the miso stock over each.
  • Garnish with sliced chili (optional).
  • TOFU TIP: To make tofu crispy, make sure to press it before cooking. To do this, wrap the block of tofu in a tea towel. Place on a plate and put something heavy on top for 30+ minutes to drain out any excess liquid.


Serving: 1serving | Calories: 353kcal | Carbohydrates: 40g | Protein: 22g | Fat: 11g