Miso Udon Noodle Soup
with tofu / kabocha squash / baby spinach / soft boiled egg
Miso Udon Noodle Soup:
- Tofu, extra-firm - 16 oz , cubed (vacuum-packed preferable)
- Squash, kabocha - 3 cups , cubed (sub butternut squash)
- Oil, cooking - 1 Tbsp
- Stock, any type - 1/4 cup + 3 3/4 cups
- Miso paste, any color - 2 Tbsp
- Vinegar, rice - 1 Tbsp
- Eggs - 4
- Udon noodles, dried - 6 oz (sub spaghetti or linguine)
- Oil, toasted sesame - 2 tsp
- Baby spinach - 5 oz
- Heat a wok or Dutch oven with cooking oil over medium-high heat. Add tofu and saute until golden brown on all sides, 6 to 8 minutes. Set tofu aside.
- Add first portion of stock to the pan and simmer for 1 minute, scraping up any brown bits from the bottom of the pan.
- Add remaining stock, squash, miso paste, and rice vinegar. Cover and simmer until squash is starting to turn tender, ~8 minutes.
- While soup simmers, bring a small saucepan of water to a boil. Gently add eggs to boiling water and boil for exactly 7 minutes (this should yield cooked whites and runny yolks so adjust time if you’d like your eggs cooked differently). When eggs are finished, transfer to a colander and run under cool water.
- Add noodles to soup. Simmer noodles until tender (check the package since recommended cook times may vary). In the last minute stir in tofu, toasted sesame oil, and spinach until spinach is wilted. Taste and add some more miso if needed.
- Peel eggs and slice in half.
- Divide soup between serving bowls and top with eggs. Enjoy!