Miso Udon Stew

by Sherri Koehler on February 21, 2010

This is the dish I came up with for our New Year’s feast and have made a few times since. With a little advance preparation (having pre-made dashi on hand), this is a very quick to make, hearty meal.

The Stuff

  • 1 tablespoons canola oil
  • 1 medium shallot, diced fine
  • 1 carrot, cut on bias in thin slices
  • 1 medium head of broccoli, stem removed (and saved for later) and cut into small florets
  • A few pieces of wakame, snipped into small pieces
  • 3 cups vegan dashi
  • 1 cup water
  • 1/3 cup red miso
  • 8 oz fresh udon noodles
  • 4 oz age tofu, sliced very thinly

The Making

In one soup pot bring water to boil and add udon noodles. Simmer udon noodles for time indicated on package. Noodles should still be quite firm. We have often use rice udon, obtained fresh from a SE Asian market, and like them a lot. When noodles are cooked, drain and rinse with cold water to stop the cooking process. Drain well and put into bottom of soup bowls.

Saute shallot on medium-high heat in another soup pot with canola oil until softened and slightly browned, about 5 minutes or less. Add in dashi, water, carrots, broccoli florets, and wakame. Reduce heat to medium-low and simmer until vegetables are just tender, about 8 minutes. Reduce heat to low and add miso. Stir well to incorporate miso fully. Do not boil!

Top noodles with the thinly sliced age. Ladle hot miso broth and veggies over the noodles and tofu. Garnish your favorite type of Furikake, sesame seeds, and shredded shiso leaves, if you like, and serve immediately.


{ 2 comments… read them below or add one }

Aaron January 24, 2013 at 8:06 am

Do you have a print button I am missing so I can try some of these recipes that sound awesome? Going vegetarian/vegan, but still new to the game, but I love to cook so finding things that actually sound like I would make regardless of the missing animal products.


sherri January 24, 2013 at 9:16 am

Hi, Aaron, are you asking if I have a kind of plug-in for the blog that formats the page for printing? I do not have such an item yet, but will look into if it supported with the theme we use for Vegan Nosh.

I found that when going vegan that it helped to think of it as entirely new cuisine I was learning how to cook instead of thinking of it as a cuisine “missing” anything. Before deciding that being vegan was the most compassionate choice I could make for my health, for other sentient beings, and for the planet, I’d learned a lot about classical Italian cooking, French cuisine, Mediterranean dishes of many different regions, and lots more. Vegan food was just the next cuisine to learn how to do well. Best wishes with your journey!


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