This delicious Mary Berry Japanese Noodle Soup is a quick and easy meal, perfect for a light, nutritious dinner. With creamy miso soup, chewy udon noodles, and soft tofu, it’s a comforting dish that’s ready in no time. Feel free to swap ingredients to suit what you have on hand!
This Japanese Noodle Soup Recipe Is From Complete Cookbook by Mary Berry
Ingredients Needed
- 1.5 litres miso soup (3 sachets)
- 1 tsp five-spice paste or 1 tsp five-spice powder mixed with a little water
- 300 g udon noodles (made from wheat flour)
- 250 g tofu, cut into 1 cm (1/2 in) cubes
- 3 spring onions, trimmed and shredded
How To Make Japanese Noodle Soup Recipe
- Prepare the Miso Soup: In a pot, bring the miso soup to a boil, then stir in the five-spice paste and simmer for 5 minutes.
- Cook the Noodles: Add the udon noodles to the soup and simmer for 2 minutes, gently separating them with chopsticks or a fork.
- Add the Tofu: Stir in the tofu cubes and heat through for 1 minute.
- Serve: Ladle the soup into bowls and sprinkle over the shredded spring onions before serving.
Recipe Tips
- Use Fresh Miso Soup: For the best flavour, make sure the miso soup is fresh and not too watery. This will help enhance the taste of the soup.
- Cook Noodles Gently: Don’t overcook the udon noodles. They should be soft but still have a little bite, so be sure to keep an eye on them while simmering.
- Cut Tofu into Even Pieces: Cut the tofu into 1 cm (1/2 inch) cubes to ensure they cook evenly and absorb the soup’s flavours well.
- Add Spring Onions Last: To keep them crunchy and fresh, sprinkle the shredded spring onions on top just before serving.
- Adjust Spice to Taste: If you prefer a spicier soup, add a bit more five-spice paste or powder to suit your taste.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers japanese noodle soup in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat leftovers japanese noodle soup on the stove over low heat for 5-7 minutes, or microwave for 2-3 minutes, stirring halfway through.
Nutrition Facts
Serving Size: 1 serving (approximately 1/6 of the recipe)
- Calories: 213 kcal
- Total Fat: 6 g
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Sodium: 1,000 mg
- Potassium: 200 mg
- Total Carbohydrate: 30 g
- Dietary Fiber: 2 g
- Sugars: 2 g
- Protein: 10 g
Try More Mary Berry Recipes:
Mary Berry Japanese Noodle Soup Recipe
Description
This delicious Mary Berry Japanese Noodle Soup is a quick and easy meal, perfect for a light, nutritious dinner. With creamy miso soup, chewy udon noodles, and soft tofu, it’s a comforting dish that’s ready in no time. Feel free to swap ingredients to suit what you have on hand!
Ingredients
Instructions
- Prepare the Miso Soup: In a pot, bring the miso soup to a boil, then stir in the five-spice paste and simmer for 5 minutes.
- Cook the Noodles: Add the udon noodles to the soup and simmer for 2 minutes, gently separating them with chopsticks or a fork.
- Add the Tofu: Stir in the tofu cubes and heat through for 1 minute.
- Serve: Ladle the soup into bowls and sprinkle over the shredded spring onions before serving.
Notes
- Use Fresh Miso Soup: For the best flavour, make sure the miso soup is fresh and not too watery. This will help enhance the taste of the soup.
- Cook Noodles Gently: Don’t overcook the udon noodles. They should be soft but still have a little bite, so be sure to keep an eye on them while simmering.
- Cut Tofu into Even Pieces: Cut the tofu into 1 cm (1/2 inch) cubes to ensure they cook evenly and absorb the soup’s flavours well.
- Add Spring Onions Last: To keep them crunchy and fresh, sprinkle the shredded spring onions on top just before serving.
- Adjust Spice to Taste: If you prefer a spicier soup, add a bit more five-spice paste or powder to suit your taste.
Mary Berry Japanese Noodle Soup Recipe