Mary Berry Japanese Noodle Soup Recipe

This one was a total surprise. I was expecting it to be mild and maybe a little bland—but Mary’s twist with five-spice turned it into something I now crave when I want comfort without the heaviness.

It came together in ten minutes flat (yes, really), and I didn’t even have to dice an onion. The only wobble I had was with the noodles—I overcooked them the first time, and they turned gloopy. Lesson learned: udon is delicate. Now I give them exactly two minutes, then straight off the heat.

The miso is creamy and savoury, the tofu soft and full of flavour, and those spring onions on top? Crunchy, bright, and essential.

WHY THIS ONE WORKS SO WELL

• Miso brings instant umami richness—no long simmer needed.
• Udon noodles are chewy and satisfying with just a short cook.
• Five-spice adds a warm, complex twist you don’t see coming.
• It’s adaptable. Add mushrooms, greens, or a soft-boiled egg if you’ve got them.

INGREDIENTS + WHY THEY MATTER

• Miso soup (1.5 litres) – Made from 3 sachets. Look for white or mixed miso for mellow, savoury depth.
• Five-spice paste or powder (1 tsp) – Just enough for background warmth. Mix powder with a splash of water before stirring in.
• Udon noodles (300g) – Fresh ones cook fast and have the best chewy bite. Dried work too—just follow packet times.
• Tofu (250g, cubed) – I use firm or silken depending on mood. Firm holds its shape better in soup.
• Spring onions (3, shredded) – Brightens everything and adds crunch right at the end.

MAKING IT YOURS (WITHOUT RUINING IT)

• Add greens: Baby spinach, pak choi, or shredded cabbage stirred in at the end work beautifully.
• Want protein? A soft-boiled egg on top makes it more filling. I’ve also added shredded roast chicken.
• Swap the base: I’ve tried this with vegetable broth + miso paste (1 tbsp per 500ml)—still works if you’re out of sachets.
• Gluten-free? Use rice noodles and check your miso is GF—many aren’t.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Noodles turned mushy	Simmered too long	Cook gently for 2 minutes, then stop
Tofu broke apart	Stirred too vigorously	Use a spoon to gently fold it in
Soup lacked depth	Watery miso sachets	Use quality miso paste or double sachets

HOW TO MAKE MARY BERRY’S JAPANESE NOODLE SOUP

MAKE THE BASE
Bring the miso soup to a boil in a large pot. Stir in the five-spice paste or hydrated powder. Simmer gently for 5 minutes to let the flavour develop.

ADD THE NOODLES
Drop in the udon noodles. Simmer for 2 minutes, gently separating with chopsticks or a fork.

ADD THE TOFU
Stir in the cubed tofu. Let it warm through for about 1 minute—don’t stir too hard or it’ll break.

SERVE
Ladle into bowls. Scatter the spring onions on top just before serving.

TIPS FROM MY KITCHEN

• I microwave the tofu for 30 seconds before adding—it warms faster and stays intact.
• Don’t boil miso soup too hard—it dulls the flavour and makes it cloudy.
• I slice the spring onions on the diagonal—it looks prettier in the bowl.

STORAGE + SERVING

Fridge: Store leftover soup in an airtight container for up to 2 days.
Reheat: Gently on the stove over low heat, or microwave in 1-minute bursts. Don’t overcook the tofu.
Serve with: Steamed edamame, pickled ginger, or a sesame-dressed salad for a full meal.

FREQUENTLY ASKED QUESTIONS

Q: Can I use instant miso soup sachets?
A: Yes—that’s what this recipe calls for. Use 3 sachets per 1.5 litres water for a proper flavour hit.

Q: What’s the best tofu for soup?
A: I prefer firm tofu—it holds up better when stirred. Silken tofu is more delicate but lovely if handled gently.

Q: Can I make this ahead of time?
A: You can prep the broth and tofu ahead. Just cook the noodles fresh to avoid sogginess.

Try More Recipes:

• Mary Berry Warming Chicken Noodle Soup Recipe
• Mary Berry Chicken Noodle Soup
• Mary Berry Thai Green Chicken Noodle Soup