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Miso Noodle Soup

A Japanese miso soup with udon noodles, shiitake mushrooms, daikon, tofu, watercress, nori, and seasonings.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Miso and tofu share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 75 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Miso Noodle Soup

Time4 to 5 minutes

Ingredients

Directions

Prepare the noodles

  1. Bring a large pot of water to a boil over high heat.

  2. Cook noodles for 4 to 5 minutes.

  3. Drain and rinse noodles under cold water.

Make the broth

  1. Bring 5 cups water to a boil over high heat.

  2. Slowly stir miso mixture into water.

  3. Reduce heat to medium.

  4. Add mushrooms.

  5. When mixture returns to a boil, remove from heat.

Assemble and serve

  1. Ladle soup into large soup bowls.

  2. Divide noodles, daikon and tofu into equal portions; add to bowls.

  3. Garnish with watercress leaves, nori and seasonings to taste.

Nutrition, whole recipe (rough)

369Calories
20 gProtein
7 gFat
61 gCarbs

Counts 6 of 8 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Rice1 cup cooked (158g) white206
Tofu100g firm76
Miso1 tbsp (18g)34
Shiitake1/2 cup (73g)34
Mushroom1/2 cup sliced (35g)15
Watercress1 cup (34g)4
Waternot in our table0
Daikonnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Miso + tofutop 1% of all pairs
    Smell alikestrong
    Cooked together75 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Miso + shiitaketop 1% of all pairs
    Smell alikestrong
    Cooked together25 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Shiitake + tofutop 2% of all pairs
    Smell alikestrong
    Cooked together58 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

  4. Shiitake + watercresstop 3% of all pairs
    Smell alikestrong
    Cooked together6 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Shiitake + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together552 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Red miso paste
Provides the savory, salty depth that defines the broth's flavor.
Udon noodles
Supply the chewy, satisfying bite that gives the soup body.
Silken tofu
Adds a soft, creamy texture that contrasts with the noodles.
Shiitake mushrooms
Contribute earthy, savory umami that deepens the broth.
Daikon
Adds a mild, fresh sweetness and tender body when simmered briefly.

The step that matters

Stirring miso into the water. Miso should be whisked smooth with warm water first and stirred in off the boil, because boiling miso can dull its aroma and flavor and it can clump if added undiluted.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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