Udon Miso Noodle Soup
Servings: Serves 4
Prep Time: 5
Cook Time: 10
Store fresh udon noodles in the refrigerator or in the freezer. If you don’t have fresh udon noodles, you can substitute with dry pasta or dried noodles of your choice. The vegetables are up to you – keep the vegetables thinly sliced so that they cook quickly. Sliced zucchini, small broccoli florets, cabbage and even frozen corn/peas are great.
If you are using a different kind of miso other than shiro miso (white miso) lessen the amount by a couple teaspoons. Shiro miso is the least salty and intense of all miso.
One 12-ounce package fresh udon noodles (or substitute with dry pasta/noodles)
4 cups chicken or vegetable stock
1/2 cup thinly sliced carrots
1/2 cup snow peas, sliced on the diagonal
1 package Hokto White or Brown Beech mushrooms, ends trimmed and separated
2 tablespoons white miso (shiro miso)
1/2 cup green onions
1. Cook the udon noodles according to the package directions, drain and set aside.
2. In a large saucepan, bring the stock to a boil. Lower the heat to medium and add the carrots and cook until the carrots are crisp-tender, 1 to 2 minutes. Add the snow peas and cook until slightly tender but still bright green, about 1 minute. Add the mushrooms, cook for 30 seconds and remove from the heat.
3. Spoon the miso in a medium bowl and add a ladleful of hot broth. Whisk until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. Do not boil the soup with the miso, as the miso will become gritty. Stir in the noodles and the green onions.