“As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It’s time to start making soup again.” ~Leslie Newman
Before I begin let me tell you that I am not claiming this as an authentic Japanese recipe. (So please my Japanese friends don’t take offense.) This udon soup was a result of cleaning out my pantry. It’s amazing how many half finished packets of dry foods can accumulate so quickly.
After spending almost an hour clearing out the pantry my stomach began grumbling. It’s cold outside and the only thing I’m craving lately is soup. So it was no hard decision selecting what our lunch would be. I had half a package of dry udon noodles, dried wakame, a few packets of Shimaya – Dashinomoto (soup stock), and red miso paste. In my head I immediately started craving a big bowl of udon from my favorite Japanese restaurant. Instead I had to settle for attempting to make my own udon and hoping it would be edible. I’m not very familiar with Japanese cuisine so I hope for the best. These udon noodles were also about half as thin as the ones from the restaurant. I’m not sure why, but they did taste exactly the same.
I try to keep it as simple as possible so as to avoid bad tasting food. In the end I winged it and the results were pretty darn good, if I do say so myself. You might have noticed the peas floating around the soup. Yes, they are a strange addition but I have a good excuse. Remember I was cleaning out the cupboard and refrigerator. I didn’t have other fresh vegetables to add to the soup but you could easily add anything you’d like. For example some Japanese mushroom, snow peas, tofu are any of your favorite vegetables.
- udon noodles
- 1 tbsp. red miso paste
- 2 small individual packs of Shimaya – Dashinomoto (soup stock), or other broth of choice
- 4 cups or 1 Lt. of water
- small handful dried cut wakame
- chile flakes, optional
- any vegetables of choice, thinly sliced or pre-cooked
- Soak the wakame in warm water and set aside. Follow the package instructions for udon noodles. Once boiled and drained, rinse in cold water and set aside.
- While the noodles are boiling begin simmering the broth. In a large pot combine the Shimaya – Dashinomoto (soup stock) and 3.5 cups of water, bring to a soft boil. Add any vegetables of choice and continue simmering. Combine the remaining water and miso paste until it breaks up completely. Once vegetables and noodles are cooked mix the miso into the pot, drain the wakame and add it to the pot as well. Next add the noodles, and give the pot a good stir. Before serving sprinkle in some chile flakes if using.
Even though it didn’t taste exactly like the udon soup from my favorite Japanese restaurant it was still delicious. On a cold rainy day a comforting soup like this one really hits the spot.
What is your favorite soup?
Need some soup or stew ideas? The following are some of my favorite soup and stews recipes from my archives. Enjoy!
– Smoked Chicken, Vegetable and Adzuki Soup
– Roasted Pumpkin and Patty Pan Stew
– Moravian Beans and Cornbread
– Baharat Spiced Beef Stew (A Wacky Stew)
– Red Chicken Pozole
– Goulashesque Chicken Stew
– Tomato Cream Soup
– Mediterranean-Asian Fish Stew
P.S.
For great and authentic Japanese recipes visit my friend Nami at Just One Cookbook – Quick & Easy Japanese Home Cooking Recipes, http://justonecookbook.com/
A healthy, comforting and delicious soup! Lovely.
Cheers,
Rosa
Thank you Rosa:)
SUCH gorgeous photos!!! About to read your guide on food styling so I can pick up some tips :) My fav soup of the moment is probably Martha Stewart’s tortilla soup OR if this counts, a pureed carrot soup that I really want to make but haven’t tried yet!! All of your soups look delicious though. I really would love to try cooking with miso, but I haven’t bought it yet because I’m a little scared of the unknown I guess! Again, looks totally delicious :)
Thank you Erika! I’ll check out that tortilla soup and carrot soup sounds delish! Give it a go and I’m sure you’ll have great results:)
This is going on the menu! Looks so delicious!
Enjoy Jessica!
Unfortunately I dont have a source here to get Shimaya and wakame but I have red miso paste in my fridge. Oh I cleaned out day before yesterday, so many things had to be thrown out, the rainy season was though again. You know Nancy I love those moment when you end up only with rest of the pantry and you have to figure out a dish to use some of them. I really get creative at those times and some crazy discoveries happened like that.
You got a it into the Christmas mood already? The pictures at least remind me of christmas for some odd reason.
Maybe you can create something else using the miso. Yes, it’s funny how that pushes us and we end up with great new creations:)
Far from it Helene, lol. It just happened…brown and read are two of my favorite colors.
I love this soup, Nancy! I’ve been a bit under the weather for the last week, and I think a steaming bowl would cure me instantly! :)
Feel better soon Laura:)
This soup looks perfect! Now if this is a result of you cleaning out the pantry… Bravo! I love the peas in it… I put peas on my Thai soup last week (not authentic.. but they are so convenient) . Don’t you love when an experiment turns out fantastic? Beautifully done my friend. I could have used this soup last week when I had my cold. :)
Thanks Ramona! I do remember your yummy soup…perhaps that is why I added peas to mine too?:) Soup always makes me feel better.
It’s soup season. I like it simple and warming.
It sure is…makes me happy:)
It is definitely soup and stew time of year. Thanks for the inspiration.
Thanks Sandra:)
This sounds like such a cliche, but your photos have literally made my mouth water!
I made a fantastic Malaysian Laksa the other night that I’m going to write up very soon. I think it’d be just your cup of tea – spicy but with clever flavours below, with the curry paste made from scratch.
Thanks Bibi:) I’ll have to stop by and check out your recipe, sounds yummy!
I believe you that this soup was good–I have very similar ingredients that are always in my pantry and boy, when you want something quick and comforting this is the answer. Looks great, Nancy. :)
Thanks Jean and I hope you make yourself a bowl;)
Thanks for leaving a comment on my blog. Your website looks great and I added it to my RSS feed. The miso soup sounds delicious. It’s something I’ve wanted to make at home but the recipes I had included ingredients I couldn’t find in the store…. :(
Hi Lisa,
It’s a pleasure getting to know a fellow blogger:) Sorry to hear you couldn’t find the ingredients. Have you tried Amazon? They are my go to for exotic ingredients I can’t find. Thanks and good luck!
I absolutely love your collection of soups and stews from truly around the world. Have bookmarked to go around clockwise :D ! Not one that does not excite ere I begin!!!
Thanks Eha and I hope you can try one when your soup season arrives:)
Huh? My ‘soup season’, depending on the day and what I happen to have in the fridge, lasts all year :) ! :) !
Hey, beautiful lady: I am not really a soup ‘person’, but soups are on’a’go around the world all the time :) !
Hey sweetie:) So true
That is an amazing bowl of soup!
Thanks!
Nancy, you’re so silly. :) This is how we cook miso soup and we sometimes add udon to that. So everything you did is very authentic, including ingredients! ;) Thanks for mentioning my blog and you are so kind. I’m cleaning my fridge and pantry before my trip too. I seriously think about making this for lunch tomorrow as my daughter loves udon and I have dried udon too. Oh, somehow dried udon is always thinner and “raw” udon is thicker. Maybe for storage wise, thick dried udon noodle stick is impossible? You made me curious! ;)
Hehe, I was think specifically of you:) So that’s why it’s thicker at the restaurant? Thanks and now I know. I have no idea so if you find out let me know.
mmm i love miso…this looks very warm and nice.
Thank you Anna!
That is one beautiful bowl of soup! Almost any soup with asian flavors and noodles works for me, especially if it’s ready in less than 10 minutes.
Thanks Alyssa! I feel the same way and it’s always Asian inspired soups that are I prepare so quickly.
That looks like a tasty, fresh meal. I love the versatility of being able to add what you want to make a custom dinner. Congrats on cleaning out your pantry.
That’s what soup is all about Suzanne. Really perfect for cleaning out the cupboards and refrigerator:)
I love eating warm soups during the winter. I used to love plain, simple vegetable soups (carrot or leek soup), but recently I added some spices to the usual soup and SURPRISE I loved it. I like Japanese flavours (let me clean my pantry…)!
Me too Rita. Actually I just love all types of soup so I’m happy with hot or cold. Spices are so wonderful and full of surprises. Have fun cleaning out your pantry;)
I’ve been under the weather with a cold this past week- could use a hot steaming bowl of your Miso Udon soup! Love the photo collage of your favorite soups and stews ;-)
I hope you feel better soon Patty:) Thanks!
Love the idea of a pantry and fridge clean-out meal! And to think, you created something totally delectable as a result of your cleanup. I’m convinced my cleanup would result in something totally insane and not nearly as good as your soup :)
You might be surprised at how the weirdest of “leftover” ingredients can come together so well. I know from experience, lol:) Thanks!
I would love a bowl of this noodle soup right now! Any type of noodle soup is my favorite especially when it has a clear and rich broth like this one! Gorgeous, gorgeous photos!
Thanks MJ!
What a beautiful quote at the top of your post! I love Autumn, rain, overcast skies – what a great excuse to stay at home and cook! :) Beautiful soup! It makes me very hungry just to look at it. And it doesn’t help that I have not had dinner yet.
Thank you Julia!
Gorgeous photos and a gorgeous recipe too! I love miso soup, but it so rarely fills me up. Adding udon to it is a brilliant idea.
Thank you Kiersten :)
I keep saying I have to make miso soup. And udon are my fave Asian noodle. OK I am making it already. And I need to clean my pantry too :-S
Hehe, I hope you do Evelyne and have fun with the cleaning:)
I absolutely adore noodle soups – this is something I could eat for lunch every day!
Me too Jeanette:)
This is an awesome and very authentic Japanese soup for pantry clean-out! Not that I ever let authenticity bother me one bit. I’ve done this with ramen noodles, except I threw in some chunks of tofu.
I love the udon wrapped around the hashi. Amazing food styling!
Thanks Miss Mochi:) I would to try it with ramen -thanks for the tip.