Udon in Sesame-Miso Broth

Prep Time

Less than 10 mins

Cooking Time

10-30 mins





Cooking with

Mixing together two different types of miso is another way to enjoy this versatile condiment. The combination of rich Hatcho Miso and hearty Brown Rice Miso goes nicely with this substantial meal, complete with vegetables and noodles.


  • 1 tbsp Mitoku Toasted Sesame Oil
  • 2 slices fresh ginger root, chopped
  • ½ cup (65g) onion, thinly sliced
  • ½ cup (65g) celery, sliced
  • ⅔ cup (130g) carrot, sliced
  • 4 cups (960ml) stock or water
  • ⅓ cup (40g) Mitoku Toasted Sesame Seeds
  • 2 level tbsp Mitoku Organic Hatcho Miso
  • 2 level tbsp Mitoku Organic Brown Rice Miso
  • 1 tbsp Mitoku Organic Mikawa Mirin
  • 1 lb (455g) uncooked Mitoku Organic Udon
  • Scallions, slivered, to garnish

Preparation Method

  1. Heat the oil in a medium-sized pot. Sauté the ginger until golden brown, then discard. Sauté the onion until translucent. Add the celery and carrot, and sauté briefly.
  2. Add stock or water, and bring to a boil. Reduce the heat, cover, and simmer until the vegetables are tender.
  3. While the vegetables are cooking, thoroughly grind the toasted seeds in a suribachi or mortar. Add the miso, mirin, and 120ml of broth. Purée with the seeds, then add to soup.
  4. Cook the udon in 4 litres of rapidly boiling water until just al dente (firm). Drain, rinse briefly in a cold water bath, and drain again.
  5. Divide the noodles in 4 or 5 bowls. Ladle hot miso broth over top of noodles to almost cover. Garnish with scallions and serve.

For a satisfying winter meal, serve this hearty and flavorful entrée piping hot, accompanied by a side dish of greens. In warmer weather, try omitting the sautéed vegetables, substitute 3 tbsp white miso for the red miso, and top the noodles and broth with a colorful assortment of lightly steamed or simmered vegetables.

Recipe by John & Jan Belleme