Japanese Miso Vegetable Noodle Broth with Seaweed & Sesame

Name: Japanese Miso Vegetable Noodle Broth with Seaweed & Sesame
Prep time: 15 min
Cook time: 20 min
Yield: 4

japanese miso noodles vegetarian seaweed sesame broth healthy umami asian one-pot

Soups

A nourishing Japanese-inspired soup featuring rich miso broth, fresh vegetables, and chewy noodles topped with nutrient-rich seaweed and sesame seeds - comfort food that's both healthy and satisfying.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 15 Cook: 20

Ingredients

30g1oz dried shiitake mushrooms
10g1 piece kombu seaweed (about 4 inches)
1.5L6 cups water
4 tbsp4 tbsp white miso paste
2 tbsp2 tbsp red miso paste
2 tbsp2 tbsp low-sodium soy sauce
2 tbsp2 tbsp mirin
1 tbsp1 tbsp sesame oil
400g14oz fresh or frozen udon noodles
1 large1 large carrot, julienned
150g1 cup snow peas, trimmed
200g8 pieces baby corn, halved lengthwise
150g2 cups fresh bean sprouts
4 stalks4 stalks spring onions, sliced diagonally
20g2/3 cup dried wakame seaweed, rehydrated
2 sheets2 sheets nori sheets, cut into strips
3 tbsp3 tbsp toasted sesame seeds
4 large4 large soft-boiled eggs, halved (optional)
to tasteto taste chili oil for serving

Instructions

In a large pot, combine 30g1oz dried shiitake mushrooms, 10g1 piece kombu seaweed (about 4 inches), and 1.5L6 cups water. Let stand for 30 minutes to create dashi, or bring to a gentle simmer for 15 minutes if short on time.
Remove and discard kombu. Remove shiitake mushrooms, slice thinly, and set aside. Strain the broth through a fine mesh sieve.
Return broth to pot and heat over medium heat. In a small bowl, whisk 4 tbsp4 tbsp white miso paste and 2 tbsp2 tbsp red miso paste with a ladleful of warm broth until smooth, then stir back into the pot.
Add 2 tbsp2 tbsp low-sodium soy sauce, 2 tbsp2 tbsp mirin, and 1 tbsp1 tbsp sesame oil to the broth. Taste and adjust seasoning.
Cook 400g14oz fresh or frozen udon noodles according to package directions. Drain and divide between 4 serving bowls.
Add sliced shiitake, 1 large1 large carrot, 150g1 cup snow peas, and 200g8 pieces baby corn to the simmering broth. Cook for 3-4 minutes until vegetables are tender-crisp.
Add 150g2 cups fresh bean sprouts and cook for just 1 minute until slightly softened.
Rehydrate 20g2/3 cup dried wakame seaweed in warm water for 5 minutes, then drain and squeeze out excess water.
Ladle the hot broth and vegetables over the noodles in each bowl. Top with 4 stalks4 stalks spring onions, wakame, 2 sheets2 sheets nori sheets, and 3 tbsp3 tbsp toasted sesame seeds.
Add halved 4 large4 large soft-boiled eggs if using, and serve immediately with to tasteto taste chili oil for serving on the side.

Ingredients

id: dried_shiitake metric: 30g imperial: 1oz name: dried shiitake mushrooms
id: kombu metric: 10g imperial: 1 piece name: kombu seaweed (about 4 inches)
id: water metric: 1.5L imperial: 6 cups name: water
id: white_miso metric: 4 tbsp imperial: 4 tbsp name: white miso paste
id: red_miso metric: 2 tbsp imperial: 2 tbsp name: red miso paste
id: soy_sauce metric: 2 tbsp imperial: 2 tbsp name: low-sodium soy sauce
id: mirin metric: 2 tbsp imperial: 2 tbsp name: mirin
id: sesame_oil metric: 1 tbsp imperial: 1 tbsp name: sesame oil
id: udon_noodles metric: 400g imperial: 14oz name: fresh or frozen udon noodles
id: carrot metric: 1 large imperial: 1 large name: carrot, julienned
id: snow_peas metric: 150g imperial: 1 cup name: snow peas, trimmed
id: baby_corn metric: 200g imperial: 8 pieces name: baby corn, halved lengthwise
id: bean_sprouts metric: 150g imperial: 2 cups name: fresh bean sprouts
id: spring_onions metric: 4 stalks imperial: 4 stalks name: spring onions, sliced diagonally
id: wakame metric: 20g imperial: 2/3 cup name: dried wakame seaweed, rehydrated
id: nori_sheets metric: 2 sheets imperial: 2 sheets name: nori sheets, cut into strips
id: sesame_seeds metric: 3 tbsp imperial: 3 tbsp name: toasted sesame seeds
id: soft_boiled_eggs metric: 4 large imperial: 4 large name: soft-boiled eggs, halved (optional)
id: chili_oil metric: to taste imperial: to taste name: chili oil for serving

Instructions

In a large pot, combine {dried_shiitake}, {kombu}, and {water}. Let stand for 30 minutes to create dashi, or bring to a gentle simmer for 15 minutes if short on time.
Remove and discard kombu. Remove shiitake mushrooms, slice thinly, and set aside. Strain the broth through a fine mesh sieve.
Return broth to pot and heat over medium heat. In a small bowl, whisk {white_miso} and {red_miso} with a ladleful of warm broth until smooth, then stir back into the pot.
Add {soy_sauce}, {mirin}, and {sesame_oil} to the broth. Taste and adjust seasoning.
Cook {udon_noodles} according to package directions. Drain and divide between 4 serving bowls.
Add sliced shiitake, {carrot}, {snow_peas}, and {baby_corn} to the simmering broth. Cook for 3-4 minutes until vegetables are tender-crisp.
Add {bean_sprouts} and cook for just 1 minute until slightly softened.
Rehydrate {wakame} in warm water for 5 minutes, then drain and squeeze out excess water.
Ladle the hot broth and vegetables over the noodles in each bowl. Top with {spring_onions}, wakame, {nori_sheets}, and {sesame_seeds}.
Add halved {soft_boiled_eggs} if using, and serve immediately with {chili_oil} on the side.

Tips

Dashi Foundation: For the best flavor, make dashi from scratch using kombu and shiitake. The longer steep creates more depth.

Miso Selection: Combining white and red miso gives complexity - white miso is mild and sweet, red miso adds depth and saltiness.

Noodle Preparation: Don't overcook udon noodles as they'll continue to soften in the hot broth. Rinse with cold water to stop cooking.

Vegetable Timing: Add vegetables in order of cooking time needed - hard vegetables first, delicate ones last to maintain texture.

Soft-Boiled Eggs: For perfect soft-boiled eggs, boil for exactly 6 minutes, then transfer to ice water immediately.

Storage: Store broth and toppings separately. The soup is best assembled fresh, but components keep well for 2-3 days refrigerated.