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  • Writer's pictureMiwa


Updated: Nov 18, 2022




<Yield> 2 servings

<Prep time> 8 mins

<Cook time> 20 mins


200g (2 servings) frozen udon noodles

40g/ 2 tbsp lotus root, grated (optional)

1 large (200g) onion, thinly sliced

4 pieces shiitake mushroom, thinly sliced

2 pieces fried tofu

2 cloves garlic, minced

3 cups sliced (500g) Napa cabbage

1 cup (100g) leeks, thinly sliced

1 cup (100g) spinach* see Miwa's tips

½ cup (100g) carrots, thinly sliced

1 ½ tbsp toasted sesame seeds

green onions, for garnish


600ml water

3 tbsp cooking sake

2 tbsp miso

2 tbsp mirin

1 tbsp -1 ½ tbsp soy sauce


1: Thinly slice the onion, leeks, carrots, and shiitake mushrooms. Set aside. Chop the Napa cabbage into bite size pieces. Remove excess oil from the fried tofu by pressing them with a piece of paper towel then cut them into strips. Mince the garlic. Grind the toasted sesame seeds.

2: To a pot, add all the vegetables you just chopped (step 1), and 200ml water, mirin, cooking sake and soup stock powder. Bring it to a boil over high heat. Once it comes to a boil, cover with a lid and cook it on low for 15 mins.

3: Open the lid then add in the fried tofu, frozen udon noodles, spinach and grated lotus root. Add the remaining water. Just before it comes back to a boil, remove from heat. Dissolve in the miso paste and add in the soy sauce. Serve the udon soup in a bowl with the ground toasted sesame seeds and chopped green onions.

<Miwa’s tips> ※Watch more on YouTube!

1: Feel free to splash in more water if it's needed but try not to add too much because the flavor will be diluted.

2: Feel free to adjust the taste by adding more miso and soy sauce.

3: The more sesame seeds, the better! Don’t forget to toast them before grinding to bring out the flavor.

4: Japanese seven spice mix and yuzu kosho would be perfect seasonings for this!

5: If using baby spinach, then add it directly into the soup but if you are using Asian spinach, then please blanch the spinach before adding.

<Storage time>

Store the noodles and soup separately in an airtight container for 2 days in the fridge.


Discover shiokoji, mirin, soy sauce, dashi, and natto koji paste. Everything is vegan and I use them everyday!

2022/11/12 MIWA

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