Udon noodle soup

Udon noodle soup

Total: 20 min. | Active: 20 min.
vegetarian, lactose-free
Nutritional value / people: 490 kcal
, Fat: 3 g
, Carbohydrate: 93 g
, Protein: 21 g

Udon noodles are frequently used in Japanese cuisine and are very light and healthy. And so is this soup. It's also wonderfully substantial and incredibly quick to prepare. What's not to love!


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 parcel udon noodles (approx. 300 g)
1 litre water
1 ½ tbsp miso paste
2 tbsp Tamari (gluten-free soy sauce)
2 tsp cane sugar
90 g mixed mushrooms, roughly chopped
2 spring onions incl. green parts, cut into thin rings
2 handsful leaf spinach
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How it's done

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Prepare the noodles according to the packet instructions, rinse with cold water, drain and set aside. Bring the water to the boil in a large pan, add the miso paste, tamari, sugar, mushrooms and spring onions, simmer for approx. 5 mins. Add the spinach, simmer for a further 30 seconds. Divide the noodles between two dishes, pour the hot soup over the top, serve immediately.

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