Mary Berry Japanese Noodle Soup Recipe [Tips & Tricks]

If you’re looking to try something new and flavorful in the kitchen, Mary Berry’s Japanese noodle soup recipe is a must-try!

It combines the perfect balance of rich umami flavors with a comforting, nourishing broth that will leave your taste buds tingling. Mary Berry’s take on this traditional dish is simple yet packed with authentic ingredients, making it easy to recreate at home. Whether you’re a seasoned cook or just getting started, this recipe is a fantastic way to bring a little taste of Japan into your kitchen, with minimal fuss and maximum flavor. Trust me, it’s the perfect recipe to impress both yourself and your guests!

Mary Berry Japanese Noodle Soup Recipe

Ingredients Needed For Mary Berry’s Japanese Noodle Soup

To create a delicious bowl of Mary Berry’s Japanese Noodle Soup, you’ll need a variety of fresh ingredients that come together in harmony to deliver rich, umami flavors. The ingredients can be categorized into base flavors, aromatics, and garnishes, with each playing an important role in the final taste.

• Broth Base

  • Chicken or Vegetable Stock: This forms the foundation of the soup, offering a savory and hearty depth. Mary Berry’s recipe uses stock to provide richness, but you can opt for homemade or good-quality store-bought stock.
  • Soy Sauce: A crucial component, soy sauce introduces the signature salty and savory flavor that defines Japanese soups. You can use light or dark soy sauce depending on your preference for flavor intensity.
  • Miso Paste: Miso, often made from fermented soybeans, gives the soup a deep umami profile. It is an essential ingredient in Japanese cuisine, adding complexity and richness.
  • Mirin: This sweet rice wine adds a delicate sweetness and balances the saltiness of soy sauce, helping to create a well-rounded and harmonious broth.

• Aromatics

  • Ginger: Fresh ginger infuses a slight spiciness and warmth, contributing a vibrant flavor that cuts through the richness of the broth.
  • Garlic: Fresh garlic lends a savory, aromatic depth to the soup. Its pungency balances the sweetness of mirin and the salty soy sauce.
  • Spring Onions: Often used both as an aromatic and as a garnish, spring onions add a subtle onion flavor and freshness to the soup.

• Main Ingredients

  • Ramen Noodles: The star of the dish, ramen noodles provide the texture and substance for the soup. They should be cooked to al dente perfection to maintain a pleasant chewiness.
  • Shiitake Mushrooms: These mushrooms bring an earthy and savory note to the soup. Shiitakes are rich in umami and are a key ingredient in many Japanese broths.
  • Tofu (Optional): Tofu adds protein and texture, making the soup more filling. You can choose either soft or firm tofu, depending on your preference.

• Garnishes

  • Boiled Eggs: Soft-boiled eggs, with their runny yolks, offer creaminess and richness to the dish, balancing the umami in the broth.
  • Nori (Seaweed): Nori adds a slight brininess and oceanic flavor, perfect for an authentic Japanese experience.
  • Sesame Seeds: Toasted sesame seeds bring a slight crunch and a nutty flavor that complements the other ingredients.
  • Coriander or Parsley: Fresh herbs add color and a touch of freshness that contrasts with the richness of the soup.

Equipment Needed For Mary Berry’s Japanese Noodle Soup

The right tools will ensure the preparation of this dish is smooth and enjoyable. Here’s what you’ll need:

• Large Pot: A sizable pot is essential for making the broth. It needs to be large enough to hold the stock, vegetables, and noodles.
• Saucepan: This can be used to boil the noodles separately, so they don’t become overcooked or soggy in the broth.
• Chopping Board and Knife: For slicing and dicing the aromatics, mushrooms, and garnishes, a sharp knife and a sturdy chopping board are necessary.
• Ladle or Soup Spoon: To serve the soup, a ladle makes it easy to dish out the broth and noodles.
• Strainer: If you’re using fresh shiitake mushrooms or other mushrooms that might need rinsing, a strainer will come in handy to remove excess water.
• Soup Bowls: Deep, wide bowls work best for serving this noodle soup, providing enough space for the broth, noodles, and all the tasty garnishes.
• Small Bowl (for Eggs): If you plan to add soft-boiled eggs, a small bowl is useful to keep them in until ready to serve.

How To Make Mary Berry’s Japanese Noodle Soup

Making Mary Berry’s Japanese Noodle Soup is a simple yet rewarding experience. The process is all about layering flavors, and with the right technique, you’ll end up with a comforting and savory bowl of soup. Here’s how to make it:

1. Prepare the Broth: Begin by making the broth. In a large pot, combine your chicken or vegetable stock with soy sauce, miso paste, mirin, ginger, and garlic. Bring this mixture to a simmer over medium heat, stirring to dissolve the miso paste fully. Let the broth simmer for about 15-20 minutes to allow the flavors to meld together, creating a rich, savory base.

2. Cook the Noodles: While the broth simmers, cook the ramen noodles in a separate saucepan according to the package instructions. Once done, drain them and set them aside. It’s important not to add the noodles to the broth until the last minute to prevent them from becoming soggy.

3. Prepare the Mushrooms and Tofu: While the noodles cook, slice the shiitake mushrooms and tofu (if using). Add the mushrooms to the broth once it has simmered and allow them to cook for an additional 5 minutes. This ensures that they absorb the flavors of the broth and become tender. If you’re using tofu, gently add it to the broth to warm through.

4. Assemble the Soup: Once your broth is ready, ladle it into serving bowls, making sure to distribute the mushrooms and tofu evenly. Add the cooked noodles, carefully placing them in the broth so they’re nicely submerged.

5. Add the Garnishes: This is where you can get creative. Place a soft-boiled egg (cut in half) on top of the noodles, then garnish with sliced spring onions, nori, sesame seeds, and fresh herbs. The boiled egg should have a runny yolk to enhance the richness of the soup.

6. Serve and Enjoy: Serve the soup immediately, ensuring each bowl has a generous amount of broth, noodles, mushrooms, tofu, and garnishes. Enjoy this warm, comforting meal with family and friends!

Expert Tips For The Perfect Japanese Noodle Soup

• Use Homemade Stock: While store-bought stock can work, homemade chicken or vegetable stock will elevate the flavor of the broth. If you have time, simmer your stock for several hours to extract maximum flavor.
• Don’t Overcook the Noodles: Ramen noodles cook very quickly. To avoid them turning mushy, cook them just until al dente, then immediately drain and set aside. Only add them to the broth when ready to serve.
• Customize the Garnishes: The beauty of this noodle soup is in the garnishes. Feel free to experiment with additional toppings such as chili flakes for spice, bean sprouts for crunch, or bamboo shoots for extra texture.
• Make It Vegan: If you want to make a vegan version of this soup, simply swap the chicken stock for vegetable stock and omit the egg and tofu, or use a vegan-friendly protein like tempeh.
• Infuse the Broth with More Flavor: For an even deeper flavor, consider adding a small piece of kombu (seaweed) while the broth simmers. It will add an additional layer of umami and depth to the soup.

Mary Berry’s Japanese Noodle Soup is a celebration of rich, savory flavors and comforting textures. The combination of a deeply flavored broth, tender ramen noodles, earthy mushrooms, and the optional addition of tofu and soft-boiled eggs creates a bowl of warmth and satisfaction.

Whether you’re making it for a quick weeknight dinner or serving it as a special treat, the balance of flavors and freshness of ingredients ensures that this soup will be a crowd-pleaser. With the flexibility to adapt the recipe to your preferences, you can make this dish your own, adding personal touches and creating a meal that brings the essence of Japanese cuisine to your kitchen.

Easy Recipe Variations For Mary Berry’s Japanese Noodle Soup

Mary Berry’s Japanese Noodle Soup is already a delightful and flavorful dish, but the beauty of the recipe lies in its versatility. You can easily tailor it to suit different tastes or dietary preferences with just a few tweaks. Here are some easy and fun variations to take your noodle soup to the next level:

1. Protein Variations

• Chicken: Swap the traditional pork or beef for tender, poached chicken breast. This makes the soup lighter and adds a mild flavor that complements the delicate broth. Simply simmer the chicken in the broth until it’s cooked through and slice it thinly to serve on top.
• Tofu: For a vegetarian or vegan alternative, tofu is an excellent option. Firm tofu can be pan-fried for extra texture, or it can be gently added to the broth to absorb the rich flavors. Silken tofu offers a smoother consistency and is perfect for those who prefer a softer bite.
• Seafood: If you’re craving something a bit more luxurious, add shrimp or fish such as salmon or cod. Shrimp cooks quickly, making it a great choice for those pressed for time. The seafood will infuse the broth with a fresh, oceanic flavor.

2. Noodles

• Udon Noodles: If you prefer a thicker, chewier noodle, swap the traditional ramen noodles for udon. Udon noodles add a hearty texture to the soup, which can create a comforting, filling dish.
• Soba Noodles: For a more nutty and earthy taste, soba noodles are an excellent substitution. Made from buckwheat flour, soba noodles offer a different nutritional profile and can give the soup a delightful new depth of flavor.
• Rice Noodles: For a gluten-free option, rice noodles are a fantastic choice. They absorb the broth beautifully and offer a slightly different texture compared to wheat-based noodles, adding an interesting twist to the dish.

3. Broth Variations

• Miso Broth: While the traditional broth is often clear, you can enrich it with miso paste for a richer, umami-packed flavor. Miso gives the broth a creamy texture and a deep, savory taste that is signature in many Japanese soups.
• Coconut Milk: For a fusion twist, try adding a splash of coconut milk. This will not only add a creamy texture but will also provide a subtly sweet flavor that pairs beautifully with the soy sauce and ginger in the soup.
• Spicy Broth: If you like a little heat, consider stirring in some chili paste or sliced fresh chilies. Sriracha, sambal oelek, or gochujang (Korean chili paste) will add a spicy kick that contrasts wonderfully with the savory broth.

4. Vegetable Variations

• Shiitake Mushrooms: Replace standard white mushrooms with earthy shiitake mushrooms. Their deep, meaty texture and rich flavor will elevate the dish, making it more complex.
• Spinach or Kale: For added greens, spinach or kale can be added to the broth. These leafy greens add color, nutrients, and a fresh flavor that balances out the richness of the soup.
• Bok Choy: Another common vegetable in Japanese soups, bok choy adds a slight crunch and a delicate, mildly bitter flavor that cuts through the soup’s richness.

5. Garnishes And Toppings

• Soft-Boiled Eggs: A classic topping for Japanese noodle soups is the soft-boiled egg, with its rich, runny yolk enhancing the broth. Marinating the eggs in soy sauce and mirin for a few hours will make them even more flavorful.
• Nori (Seaweed): Thin sheets of nori are a great garnish for Japanese noodle soups, adding a salty, umami-rich flavor that complements the noodles.
• Sesame Seeds and Scallions: Toasted sesame seeds and finely chopped scallions bring texture and freshness to the dish. They also offer a hint of nuttiness and sharpness, which brightens the overall flavor.

Best Practices To Store Leftovers

Storing leftover Japanese Noodle Soup requires a bit of care to ensure the flavors and textures remain intact. Here are some best practices to help you store and reheat your soup effectively:

1. Separate Components:
The key to keeping your leftover soup tasting fresh is to store the broth, noodles, and toppings separately. This helps to prevent the noodles from becoming soggy and overcooked when reheating.

• Broth: Allow the broth to cool to room temperature before transferring it to an airtight container. This will prevent condensation, which could lead to a diluted broth when reheated.
• Noodles: Cooked noodles can become mushy if left in the broth for too long. Store them in a separate container. If possible, undercook the noodles slightly when preparing the soup so they hold up better when reheated.
• Toppings: Store toppings like soft-boiled eggs, tofu, vegetables, and meats in separate containers. Keep any garnishes, like nori or sesame seeds, in small bags or bowls to add just before serving.

2. Refrigeration

• If you plan to eat the soup within the next couple of days, you can refrigerate the broth and noodles. Typically, the soup will stay fresh for 2-3 days in the fridge. Ensure everything is sealed tightly to prevent air from drying out the noodles or vegetables.
• Store each component in its own container to maintain texture and flavor. Make sure the soup is properly cooled before refrigeration to avoid affecting the quality.

3. Freezing Leftovers

• Freezing is an option, but it can be tricky with noodles and toppings. The broth freezes well, but noodles and vegetables tend to lose their texture after freezing and reheating. If you’re planning to freeze the soup, it’s best to freeze just the broth.
• After the broth is frozen, you can reheat it and cook fresh noodles and vegetables to maintain the perfect texture when you’re ready to eat.

4. Reheating

• When reheating the broth, use a pot over medium heat, stirring occasionally to ensure the soup warms evenly. If the broth thickens after storing, you can add a bit of water or broth to thin it out to your desired consistency.
• Reheat the noodles separately and combine everything once hot. Be cautious not to reheat noodles too long, as they can become mushy.

What Goes Well With Japanese Noodle Soup

Japanese Noodle Soup is a complete meal on its own, but pairing it with the right side dishes can elevate the dining experience. Here are some dishes that complement the soup beautifully:

1. Gyoza (Japanese Dumplings)

• Gyoza, crispy on the outside and filled with flavorful fillings like pork, cabbage, and garlic, are the perfect side dish to complement the lighter soup. Their savory flavor and satisfying texture make them an ideal pairing.

2. Tempura

• Lightly battered and fried vegetables or shrimp, tempura offers a crisp contrast to the warmth and comfort of the noodle soup. The combination of crunchy tempura and smooth, flavorful broth creates a satisfying balance.

3. Pickled Vegetables (Tsukemono)

• Tsukemono, or Japanese pickled vegetables, bring a sharp, tangy contrast to the richness of the soup. Pickled cucumbers, radishes, or even umeboshi (pickled plums) add a refreshing bite that cleanses the palate.

4. Japanese Salad (Sunomono)

• A light, vinegary cucumber salad known as sunomono offers a refreshing accompaniment to the soup. The acidity of the dressing cuts through the richness of the broth, while the cucumbers provide a cool, crisp texture.

5. Japanese Rice

• A bowl of steamed Japanese short-grain rice can be a simple yet satisfying addition. The rice absorbs the broth and adds substance to the meal, especially if the soup is lighter.

Conclusion

Mary Berry’s Japanese Noodle Soup is a wonderfully adaptable dish that can easily be customized to fit your tastes or dietary needs. With various protein, noodle, and broth options, the possibilities are endless.

By storing your leftovers with care and reheating them properly, you can enjoy this flavorful soup for several meals. Paired with complementary sides like gyoza, tempura, or a refreshing salad, this Japanese noodle soup becomes a delightful, complete meal.

Whether you’re cooking for yourself or for a crowd, this soup is a comforting, versatile choice that can be easily modified to suit different preferences. Happy cooking!.

FAQs

What Are The Key Ingredients For Mary Berry’s Japanese Noodle Soup?

The key ingredients for Mary Berry’s Japanese noodle soup include noodles (typically udon or soba), chicken stock, soy sauce, miso paste, sesame oil, ginger, garlic, spring onions, mushrooms, and vegetables like spinach or bok choy. Toppings may include boiled eggs, tofu, or nori.

Can I Use Any Type Of Noodles For The Soup?

While Mary Berry’s recipe traditionally uses either udon or soba noodles, you can substitute with other types of noodles like ramen or rice noodles if you prefer. However, the texture and flavor may differ slightly from the original.

Is Mary Berry’s Japanese Noodle Soup Recipe Vegetarian?

Mary Berry’s original recipe is not vegetarian, as it typically uses chicken stock and sometimes chicken. However, you can easily adapt it by using vegetable stock and tofu or other plant-based ingredients to make it vegetarian or vegan.

Can I Make Mary Berry’s Japanese Noodle Soup In Advance?

Yes, you can prepare the broth and noodles in advance, but it’s best to store them separately. Noodles can become mushy if left in the soup for too long, so cook them just before serving. Toppings like eggs or tofu can also be prepped ahead of time.

How Spicy Is Mary Berry’s Japanese Noodle Soup?

Mary Berry’s Japanese noodle soup is not inherently spicy, but it has a rich umami flavor thanks to ingredients like soy sauce, miso, and sesame oil. If you prefer spice, you can easily add chili flakes or chili oil to taste.

Can I Use Store-bought Broth For This Recipe?

Yes, you can use store-bought chicken or vegetable broth to save time. However, for a more authentic and richer flavor, making your own broth with fresh ingredients is highly recommended.

What Vegetables Can I Add To The Japanese Noodle Soup?

Mary Berry’s recipe is flexible when it comes to vegetables. You can add spinach, bok choy, mushrooms, and spring onions. You can also include carrots, zucchini, or baby corn for additional flavor and texture.

What Is The Best Type Of Miso Paste To Use For Mary Berry’s Japanese Noodle Soup?

For Mary Berry’s recipe, white or light miso paste works best as it offers a milder, sweeter flavor. If you prefer a stronger, more savory taste, you can use red miso paste, though this will make the soup more intense in flavor.

How Long Does It Take To Prepare Mary Berry’s Japanese Noodle Soup?

On average, Mary Berry’s Japanese noodle soup takes around 30 to 40 minutes to prepare, depending on how quickly you can chop your vegetables and cook the broth. If you’re using pre-cooked or store-bought noodles, it could take even less time.

Can I Freeze Mary Berry’s Japanese Noodle Soup?

The broth can be frozen, but it’s not recommended to freeze the noodles as they can become soggy upon reheating. If you do want to freeze it, store the broth separately from the noodles and fresh toppings, then assemble when ready to serve.