Japanese Udon Noodles with Kimchi Miso Broth

"Japanese Udon Noodles with Kimchi Miso Broth Author: Kevin 0 comments edit A bowl of Japanese Udon Noodles with tofu and a kimchi miso broth, with chopsticks. Jump to Recipe Miso is my favorite ingredient and you’ll always find it in my kitchen. If you also love the salty and tangy flavor it lends to Asian cuisine, then you’ve got to try my Japanese Udon Noodles with Kimchi Miso Broth. The beauty of this Asian fusion recipe is that it brings together the spiciness of Korean kimchi and the delicately balanced tastes of a savory Japanese miso soup. This creates a gorgeous looking meal that ticks the all the boxes for tasty comfort food in a bowl. A bowl of Japanese Udon Noodles with tofu and a kimchi miso broth, with chopsticks. To go with the miso soup, I’ve chosen Japanese udon noodles, but feel free to use any kind of noodles you’ve got in your cupboard – ramen and lo mein noodles also work well. For protein, we’re using fried tofu, which is similar to my Japanese Fried Tofu in Kombu Dashi Broth recipe. Frying the tofu first gives it more flavor, plus it will also be soaking up all the gorgeous aromas of the broth as well. Don’t be put off by the cook time of this recipe; if you’re in a hurry you can simply omit the tomatoes and it brings the cooking time down considerably. However, if you have the time, they’re well worth doing because when roasted, the tomatoes add so much flavor and perfectly complement the other ingredients in this recipe. If you’d like to eat this recipe during the week, it’s entirely possible to meal prep the broth and tomatoes on the weekend – you could even freeze them for later. Then when you want to eat it, defrost it, cook up your noodles and tofu and you’ve got a hearty, healthy and delicious meal in no time! Do you love miso as much as I do? Click here to check out some of my other recipes that feature this incredible ingredient. There’s recipes such as: Vegan Miso Soup with Rice, Carrots, & Pea Shoots Miso Vodka Sauce with Shiitake Bacon for Pasta Vegan Cashew Cheese Sauce Remember to come back and leave me a comment if you make these Japanese Udon Noodles with Miso Kimchi Broth. I’d love to hear what you think!"