Japanese Udon Noodle Soup

"In 'Cat Cora's Classics with a Twist'"
 
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Ready In:
1hr
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • Cook the udon noodles according to the package directions; drain and set aside.
  • In a large saucepan, bring the stock to a boil; decrease heat to medium and add in the ginger and carrots.
  • Cook until the carrots are crisp-tender, 1-2 minutes.
  • Add in the snow peas and cook until slightly tender but still bright green, about 1 minute.
  • Add the mushrooms, cook for 30 minutes, and remove from heat.
  • Place the miso on a medium bowl and add a ladleful of hot broth.
  • Whisk until the miso is completely dissolved, then stir the mixture back into the soup.
  • Do not let the soup come to a boil, or the mixo will lose some of its flavor.
  • Taste the soup for saltiness and add soy sauce to taste.
  • Stir in the scallions.
  • With tongs, place noodles in each soup bowl (allowing 3/4 cup for 6 servings, 1 1/4 cups for 4 servings).
  • Ladle in the soup and serve hot.

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Reviews

  1. i found this at catcora 2 weeks ago, DELICIOUS<br/><br/>I used powder ginger (first 1/2 tablespoon and then kept adding to taste), store-bought broth.<br/>I omited miso since I couldnt find it where I live, it tasted so good! <br/><br/>can't wait to have it again!
     
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