Japanese Udon Noodle Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (12 ounce) package dried udon noodles
• 8 cups chicken stock (low sodium canned or homemade)
• 1 tablespoon thinly sliced peeled fresh ginger
• 1/2 cup thinly sliced carrot
• 1/2 cup trimmed snow peas, sliced 1/2-inch on the diagonal
• 1/2 cup thinly sliced small brown button mushroom
• 2 tablespoons miso
• 1/2 tablespoon soy sauce
• 1/2 cup thinly sliced scallion ( and light green parts only)

Recipe

• 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; decrease heat to medium and add in the ginger and carrots.
• 3 cook until the carrots are crisp-tender, 1-2 minutes.
• 4 add in the snow peas and cook until slightly tender but still bright green, about 1 minute.
• 5 add the mushrooms, cook for 30 minutes, and remove from heat.
• 6 place the miso on a medium bowl and add a ladleful of hot broth.
• 7 whisk until the miso is completely dissolved, then stir the mixture back into the soup.
• 8 do not let the soup come to a boil, or the mixo will lose some of its flavor.
• 9 taste the soup for saltiness and add soy sauce to taste.
• 10 stir in the scallions.
• 11 with tongs, place noodles in each soup bowl (allowing 3/4 cup for 6 servings, 1 1/4 cups for 4 servings).
• 12 ladle in the soup and serve hot.