Miso Brings Out The Rich Umami Of VegetablesA healthy udon noodle soup packed with vegetables. Miso brings out the natural flavor of the vegetables while adding richness and depth to the broth. For a vegetarian version, simply swap the chicken broth for vegetable broth and replace the chicken with tofu. A touch of yuzu or shichimi togarashi—a traditional Japanese seven-spice blend—adds an extra layer of Japanese flavor and aroma.
Cut the konjac in half horizontally, then slice into 1/2-inch pieces (about 1.3 cm). Parboil briefly in hot water.
Bring a pot of water to a boil, then add the udon noodles and cook until tender. Drain well.
Place the 3 ingredients of [A] in a pot, then add the konjac, bite-sized chicken, potato, carrot cut into quarter-moon slices, and sliced mushrooms. Simmer, skimming off any foam, until the ingredients are tender.
Turn off the heat and dissolve the miso into the soup. Taste and add salt if needed.
Divide the udon and soup into serving bowls and finish with chopped green onion.
Product used in this recipe
Organic Miso White Miso (For Europe) 500 g
Our Organic Miso “White Miso” is the traditional Shinshu-style miso made from organic rice and soybeans, with bright beige in color, and an excellent balance of refreshing aroma and umami. It is the most versatile among Hikari Miso Organic Miso series to match with any cooking.
This product is USDA Certified Organic and made from organic rice and soybeans. It has a light yellow color original to Shinshu-style miso. A high volume of rice koji (malt) produces its mild taste and smooth texture.
Our Organic Miso “White Miso” is the traditional Shinshu-style miso made from organic rice and soybeans, with bright beige in color, and an excellent balance of refreshing aroma and umami. It is the most versatile among Hikari Miso Organic Miso series to match with any cooking.
Wakana joined Hikari Miso Co., Ltd. in 2025. Guided by the motto“Bringing happiness to people through food,”she applies her expertise as a registered dietitian to develop health-focused recipes. Passionate about miso as a traditional fermented food, she is dedicated to sharing its nutritional value and cultural heritage worldwide.
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