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Spicy Miso Udon Noodle Soup
with ground pork / baby bok choy

Active: 45 min Total: 45 min
A rich soup base made of miso paste, ginger, and garlic helps to build flavor in this quick-cooking weeknight soup without the need for a long simmer time.
Smarts #1: If you’re making a non-spicy version of this soup, you may need to increase the amount of miso paste used to make up for that spicy flavor element. You can always taste and add more miso or spice at the end of cooking.
Smarts #2: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
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Ingredients

Metric
Servings:
4
Seared Baby Bok Choy:
  • Baby bok choy - 12 oz, halved (sub regular bok choy, chopped)
  • Oil, cooking - 1 Tbsp
  • Oil, toasted sesame - 1 tsp
Spicy Miso Udon Noodle Soup:
  • Ginger, fresh (opt) - 1 tsp, grated
  • Garlic - 2 cloves, chopped
  • Soy sauce, low-sodium - 1 Tbsp
  • Mirin - 2 Tbsp (sub rice vinegar but reduce amount by half)
  • Miso, any type - 1 Tbsp
  • Red pepper flakes (opt) - 1/2 tsp
  • Udon noodles, dried - 6 oz
  • Limes - 1, wedges
  • Green onions - 2 stalks, chopped, green and white parts separate
  • Oil, cooking - 1 Tbsp
  • Pork, ground - 12 oz
  • Stock, any type - 5 cups
  • Sesame seeds, white or black (opt) - 1 tsp

Nutrition Facts

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Prep

  1. Ginger / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Make soup base - Combine ginger, garlic, soy sauce, mirin, miso, and red pepper flakes. (Can be done up to 5 days ahead)
  3. Bok choy - If using baby bok choy, slice in half lengthwise. If using regular bok choy, chop. (Can be done up to 3 days ahead)
  4. Noodles - Cook according to package instructions. If prepping ahead, let the noodles cool completely and then toss with some oil to help prevent sticking. (Can be done up to 3 days ahead)
  5. Limes / Green onions - Prep as directed.

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Make

  1. Heat a Dutch oven or wok over medium-high heat. Add cooking oil (portion for bok choy) and sear baby bok choy on both sides (if using chopped regular bok choy, saute it) until tender, ~4 minutes total. Season with some salt as it cooks. Drizzle toasted sesame oil over bok choy and set aside.
  2. Reduce heat under the Dutch oven to medium.
  3. Add cooking oil (portion for soup) and then white parts of green onions and pork. Saute pork, breaking it apart, until cooked through, 6 to 7 minutes. Drain off any excess oil.
  4. To pork, add soup base and saute for 1 minute.
  5. Pour stock over pork and bring to a simmer. Place a lid on the pan, leaving it slightly ajar to prevent the soup from bubbling over. Simmer soup for 10 minutes to let the flavors come together.
  6. Remove soup from heat and squeeze half of the lime wedges over top. Taste the soup and adjust seasoning as needed - add more miso paste for more salty / savory flavor, some hot sauce if you’d like more heat, and some more lime juice if you’d like it more sour.
  7. Divide noodles and bok choy between large bowls. Ladle hot soup over top. Finish each bowl of soup with green part of green onions and sesame seeds. Serve remaining lime wedges on the side. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (67)
Gluten-free (1)
Paleo (3)
Vegetarian (13)

45 reviews

It’s a solid concept and the soup broth is great. The baby bok choy was cooked well and one of my favorite ways to eat it. We think the tempeh would be better marinated ahead of time and perhaps crumbled or in smaller pieces. We’d also like more vegetables.

By: Margaret
Posted: Aug 11, 2021
Diet: Vegetarian
0 Helpful

Delicious and super easy to make!

By: Megan
Posted: Feb 09, 2021
Diet: Original
0 Helpful

Delicious! Kids like it too. Doubled the coconut milk, reduced the stock to compensate, doubled the soup base. Don't forget the lime juice!

By: Dave
Posted: Jan 06, 2021
Diet: Paleo
0 Helpful

Great flavor and easy to make.

By: Treva
Posted: Oct 20, 2020
Diet: Original
0 Helpful

This was good- I used Soba noodles instead because that’s all I could find at the store. We also added mushrooms and an extra heaping TBS of miso. I didn’t add any salt! It was plenty salty. Also, I skipped buying the mirin and used rice vinegar like the recipe suggested and I’m glad I did because it tasted just fine. I don’t need any more bottles of things I’ll only use twice in a year sitting in my fridge, haha! It was difficult not knowing whether to use a fork or a spoon though! But I’d make again. Was good.

By: rachel
Posted: Apr 09, 2020
Diet: Original
0 Helpful

Very flavorful, quick to make if soup base made in advance. Next time will add a little more miso, red pepper, and another vegetable.

By: David
Posted: Feb 21, 2020
Diet: Original
0 Helpful