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A Healthy and Filling Variation

  • This Udon noodle variation on miso soup is stocked with vegetables, making it a heartier, more filling version that’s rich with additional nutrients.


  • 2 portions Udon noodles, prepared according to package directions
  • 1 Tbsp. Vegetable oil
  • 1 clove garlic, minced
  • 1/2 onion, sliced
  • 1 (10-oz) frozen stir- fry vegetables (or fresh)
  • 2 Tbsp. Miso Paste
  • 3 c. vegetable stock (reduced sodium)


  • 01 Heat oil and garlic in a frying pan. Cook onion and stir-fry vegetables for 2 or 3 minutes until cooked through. Set aside.
  • 02 Heat vegetable stock in a medium size pot. After boiling, add Miso and mix well with whisk. Do not boil soup after miso has been added.
  • 03 Divide cooked Udon noodles into 2 large bowls. Pour Miso soup mixture over noodles, add cooked vegetables on top, and serve immediately.

Our Miso Recommendations for Miso Udon Noodle with Vegetables

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