Spicy Miso Udon Noodle Soup
with tempeh / baby bok choy
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.
- Baby bok choy - 12 oz, halved (sub regular bok choy, chopped)
- Oil, cooking - 1 Tbsp
- Oil, toasted sesame - 1 tsp
- Tempeh - 12 oz, 1/4” / .7 cm thick cubes (sub extra-firm tofu)
- 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
- Stock, any type - 5 cups
- Eggs - 4
- Sesame seeds, white or black (opt) - 1 tsp
- Tempeh - Slice tempeh into small (1/4” / .7 cm thick) cubes. (Can be done up to 5 days ahead)
- Ginger / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
- Make soup base - Combine ginger, garlic, soy sauce, mirin, miso, and red pepper flakes. (Can be done up to 5 days ahead)
- 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)
- 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)
- Limes / Green onions - Prep as directed.
- Bring a small saucepan of water for the eggs to boil.
- While saucepan of water is coming to a boil, 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.
- Reduce heat under the Dutch oven to medium.
- Add cooking oil (portion for soup) and then white parts of green onions and tempeh. Saute until white parts of green onions are tender and tempeh is warmed through, 3 to 4 minutes.
- To tempeh, add soup base and saute for 1 minute.
- Pour stock over tempeh 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.
- While soup is simmering, add eggs to saucepan of 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.
- 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.
- Peel eggs and slice in half.
- Divide noodles and bok choy between large bowls. Ladle hot soup over top. Finish each bowl of soup with eggs, green part of green onions, and sesame seeds. Serve remaining lime wedges on the side. Enjoy!
Delicious and super easy to make!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!0 Helpful
Great flavor and easy to make.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.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.0 Helpful
Delicious! The only changes I made was to use rice noodles and add some more red pepper (we like things spicy). Otherwise followed the recipe as is. Sooooo yummy and 2 portions were perfect for a weeknight meal.0 Helpful