Tofu Udon Mushroom Soup: Comfort in a Bowl

When the kitchen is quiet and the fridge offers only humble leftovers, this soup steps in like a delicious stroke of inspiration.  A splash of broth—vegetable or chicken—lays the foundation. Frozen udon noodles from the corner Asian market, earthy mushrooms, and cubes of extra firm tofu come together like old friends at a reunion: simple, familiar, deeply satisfying.

This is the kind of recipe that thrives on what’s already at hand, turning scraps into something soulful.  Warm, hearty, and surprisingly refined, it’s the bowl we reach for when comfort calls but effort needs to stay minimal.  Trust me: one spoonful and you'll find the kind of warmth that doesn’t just soothe your stomach—it settles your whole spirit.

 

Ingredients:

Main Ingredients:

• 4 oz. firm tofu, cut into bite-sized cubes
• 1 cup mushrooms, sliced (any variety you have on hand)
• A few baby bok choy or broccoli florets
• 2 cups vegetable broth
• 1 egg
• 1 package fresh or frozen udon noodles

Seasoning Ingredients:

• 1 tbsp soy sauce (light)
• 1 tsp dark soy sauce (optional, for color)
• 1 tbsp mirin
• 1 tsp sugar
• 1 tsp miso paste
• 2 garlic cloves, minced
• 1 tsp ginger, minced
• 1 fresh chili (optional), finely chopped

Garnish Ingredients:

• Sliced green onions
• Fresh cilantro leaves

Directions:

1.    Sautéing the aromatics:

2.    In a medium pot, heat 1 tablespoon of oil over medium heat. Add minced garlic, ginger, and chili. Sauté for about 30 seconds until fragrant.

3.    Cooking the mushrooms:

4.    Stir in the sliced mushrooms and cook for 2 minutes, allowing them to soften and release their flavor.

5.    Making the broth:

6.    Pour in the vegetable broth.  Add soy sauce, mirin, sugar, miso paste, and half of the chopped cilantro.  Stir well to dissolve the miso.  Bring the broth to a gentle boil.

7.    Adding vegetables and tofu:

8.    Add tofu cubes and your choice of vegetables (baby bok choy, broccoli, etc.).  Let everything simmer for about 5 minutes until the vegetables are tender. 

9.    Cooking the noodles:

10.                       Add the udon noodles and simmer for another 3 minutes, or until the noodles are heated through and cooked to your liking.  Taste and season with salt and black pepper as needed. Break egg and stir into the soup

11.                       Serving:

12.                       Ladle the soup into bowls.  Garnish with green onion slices and the remaining cilantro.

Tips::

• You can swap out the veggies based on what’s in season or in your fridge.
• To make it spicy, add chili oil or a dash of sriracha before serving.
• For extra depth, add a splash of toasted sesame oil at the end.
• if you do not like egg, don,t add egg.

 

Enjoy your nourishing bowl of tofu udon noodle soup!