Japanese Udon Noodle Soup
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 340.19 g package dried udon noodles
- 1892.72 ml chicken stock (low sodium canned or homemade)
- 14.79 ml thinly sliced peeled fresh ginger
- 118.29 ml thinly sliced carrot
- 118.29 ml trimmed snow peas, sliced 1/2-inch on the diagonal
- 118.29 ml thinly sliced small brown button mushroom
- 29.58 ml white miso
- 7.39 ml soy sauce
- 118.29 ml thinly sliced scallion (white and light green parts only)
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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