Unagi and Udon Noodles in Miso Soup

Hubby was impressed with the simplicity of the miso soup we cooked here. It was clear, fresh yet tasty and full of flavor. He bought several packs of fresh udon and wanted me to use the same soup base we cooked before. Easy peasy.

This dish is very simple to prepare. It is more like combining the different ingredients more than the cooking itself. First you prepare the miso soup stock. Then you cook the udon noodles (according to package directions) then add the topping. In this case, it is the grilled Unagi.

Unagi is the Japanese word for freshwater eels. I was able to buy pre-cooked grilled unagi, which I used as topping. You can also use various seafoods like I used before. You can also use meat like chicken or pork. See? This dish is so super versatile!

There are several popular kinds of Japanese noodles. First is the Ramen, the instant version is the most popular here in the Philippines. These are thin wheat-based noodles. Second is the Soba noodles made from buckwheat flour. I have cooked soba noodles before. Recipes and pictures here. Then we have the Somen. I have not tried cooking Somen yet. It is very thin wheat-based noodles. I believe this is similar to angel hair. Finally, we have the Udon noodles, the thickest noodles of them all, which is also wheat based. This is the noodle that we used for this dish.


Sharing this Japanese noodles dish with the Regional Recipes food event, launched by Darlene of Blazing Hot Wok. It is a blogging event that celebrates food from all over the world! Each month a region will be selected - this month being Japan. Food bloggers are invited to prepare and post a recipe originating from that area. Then, we can learn different Japanese dishes by the round-up time! This month's host is Wandering Chopsticks. To see last month's delicious dishes from Greece, please click here.



400 gms fresh udon noodles, cooked according to package directions
1 pc pre-cooked grilled unagi, sliced
1 pc soft tofu, cubed
nori sheets, cut
1 stalk green onion, chopped

for the soup base:
4 T garlic (optional)
5 C water
2 T mirin (Japanese sweet cooking wine)
1 T miso paste
2 T dashi granules (Japanese broth concentrate, available in Japanese or Asian stores)
salt and pepper to taste


1. Boil the water in a pot. When it boils, add the garlic, mirin, and the dashi granules.

2. When the dashi granules are dispersed, turn off heat and add the miso paste. (The healthy benefits of the fermented miso will be rendered useless when coooked.) Mix thoroughly until miso is dispersed. Add salt and pepper to taste. I did not add salt anymore because miso is already salty.

3. In individual serving bowls, arrange the udon noodles. Pour in the soup stock. Top with the grilled unagi, nori sheets, tofu. Sprinkle with green onions. Serve immediately.


Delicious and tasty one-dish meal anybody can prepare in a hurry. :)


Sharing this noodles dish with the Presto Pasta Nights community, headed by Ruth of Once Upon a Feast. This week's host is Chef Melissa, the Cooking Diva. To see last week's array of delicious pasta dishes, please click here.






Here are my other Japanese recipes:

Sukiyaki Inspired Beef Udon Soup

Seafood and Noodles in Miso Soup

Soba Noodles with Unagi

Grilled Fish with Miso Glaze