Receta en Español

Miso Udon Noodle Soup

with Carrot Ginger Vinaigrette Salad
  • Vegetarian icon


This dinner is super fast and easy—even by One Potato standards. Plus, what's not to like about a meal that everyone gets to customize? Savory broth, tasty vegetables, rich udon noodles, and traditional Japanese flavors unite in this dish which is sure to make everyone’s belly happy.


  • Udon noodles
    (Flour, water, salt)(GLUTEN FREE: rice noodles)

    Veggie dashi
    ( Water infused with konbu, dried shiitake mushrooms, button mushrooms, dried sweet potato stems, dried radishes, tamari, mirin)

    Glazed nasoya tofu
    (Tamari, coconut aminos, agave, mirin, white vinegar, blanched garlic, cilantro, ginger)

    Baby spinach

  • Daikon

    Shiitake mushrooms

    Asian lettuce mix

    Carrot ginger vinaigrette
    (Carrots, grape seed oil, shallots, tamari, mirin, rice vinegar, honey, sesame oil)


Kids icon

Getting Your Kids Involved:

Kids can get in on the action by helping divide noodles between the bowls, shaking the salad dressing and putting out the bowls of garnish.

Encouraging Picky Eaters:

“Fun” fact: The real way to eat udon in Japan is to slurp the noodles and broth. Show a reluctant eater how it is done and chances are she’s going to want to join you in a mealtime slurp-a-palooza!


1Step One

Bring a large pot of water to a boil then add the udon noodles and cook until they float. Saving 1 cup of water, strain noodles in a colander and divide between serving bowls. 

To the same pot, add the veggie dashi label and slowly add the saved cup of water based on desired consistency and taste. Bring just to a boil and immediately reduce to a simmer for 2 minutes.

2Bake Tofu

Place the tofu on a baking sheet in a single layer. Place in the oven and bake for 8 minutes or until heated through.

3Prepare Salad

While the veggie dashi is warming, place a serving of baby spinach, daikon, shiitake mushrooms, and glazed tofu over the warm noodles in the individual bowls. You can also put all of the toppings in individual serving bowls and let everyone assemble their own meal.

Place the lettuce into a large salad bowl. Shake the vinaigrette well, drizzle over the salad, and toss to coat evenly.

4Serve & Enjoy!!

Cut the avocado in half lengthwise around the pit and remove pit by gently tapping knife blade into the pit. Using a spoon, carefully scoop out the avocado and cut each half lengthwise into six slices. Sprinkle avocado lightly with salt, and arrange on top of the dressed mixed asian lettuces.

Pour hot veggie dashi over the vegetables and udon noodles. Serve alongside the salad. Enjoy!

Tips icon


  • * Traditionally the vegetables are served at room temperature and heated by the hot broth.
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