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Smoky Vegan Udon Noodles

This dish transforms simple vegan udon noodles into a rich, smoky bowl by simmering them in a flavorful miso broth layered with toasted miso, sesame oil, and smoked paprika. The chewy noodles soak up the deep umami and smoky flavors, resulting in a warm, comforting, and visually inviting dish with a glossy broth and vibrant green garnishes. It’s a quick, satisfying meal that balances hearty texture with complex, layered flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Japanese
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g fresh udon noodles preferably chewy and thick
  • 2 tablespoons dark toasted miso paste for deep umami and smoky flavor
  • 2 cups vegetable broth preferably low-sodium
  • 1 teaspoon smoked paprika adds smoky depth
  • 1 tablespoon toasted sesame oil for aroma and flavor
  • 2 green onions sliced for garnish and brightness
  • optional tofu, nori, or soft boiled egg for topping if desired

Equipment

  • Large pot
  • Wok or deep skillet
  • Tongs
  • Measuring cup

Method
 

  1. Bring a large pot of water to a rolling boil, then add the fresh udon noodles. Cook for about 3-4 minutes until just tender and chewy, then drain and rinse under cold water to stop the cooking. Set aside.
  2. In your wok or deep skillet, heat 1 tablespoon of toasted sesame oil over medium heat until fragrant and shimmering. Add the dark miso paste and toast, stirring constantly, for about 1 minute until it darkens slightly and releases a nutty aroma.
  3. Carefully pour in 2 cups of vegetable broth, stirring constantly to dissolve the miso completely. Bring the mixture to a gentle simmer, then stir in 1 teaspoon of smoked paprika. Let the broth simmer gently for about 5 minutes, allowing flavors to meld and the broth to thicken slightly.
  4. Taste the broth and adjust with a little more miso or smoked paprika if desired. Once seasoned to your liking, add the cooked udon noodles directly into the skillet, tossing gently to coat and soak up the smoky broth. Let them simmer together for 1-2 minutes until hot and flavorful.
  5. Meanwhile, slice the green onions thinly, then add them to the broth for a fresh, crisp contrast. If using optional toppings like tofu or nori, prepare or chop them now for garnish.
  6. Divide the noodles and smoky broth into serving bowls. Garnish with additional sliced green onions, nori strips, or tofu slices if desired. Serve immediately while steaming hot, enjoying the glossy, flavorful broth and chewy noodles.

Notes

Toast miso until fragrant and darkened to unlock deep smoky flavors. Rinse noodles after boiling to keep them chewy. Adjust seasoning gradually, tasting as you go for the perfect balance of smoky umami.