Japanese Udon Noodle Soup

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READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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