Miso Udon Noodle Soup

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 01/09/2020, viewed by 2629 , 0 Comments
yield4 portionstotal time25m

Miso has been used in Japan for millennia and is a fermented paste made from soybeans and rice koji. It adds a unique umami flavor to anything! There are a ton of kinds of miso, so feel free to use your favorite and adjust the salt based on the one you use for this soup!

Translations available inen-USin-ID

What you will need

3.1 oz Udon Noodles

48 oz Vegetable Broth

1 tsp Salt

8 oz Mushrooms

4 oz Snow Peas

3 Tbsp White Miso Paste

1 Large Carrot

1 bunch Green Onions

(Nutritional facts 39 calories, 1.49 g fat, 5.53 g carbohydrates, 1.37 g protein, undefined mg cholesterol, 332 mg sodium)

How to cook

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Gather and portion all ingredients.

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, you can get started on chopping the veggies.

Follow package instructions to cook the udon noodles. While the water boils, you can get started on chopping the veggies.

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Slice the carrots on the bias as thin as possible.

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Cut any tough or dirty ends of the mushrooms off and discard.

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Remove the root and chop the green onion.

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. Set aside until soup is ready.

Once cooked, strain and run cold water over the noodles to stop the cooking. Set aside until soup is ready.

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l softened.

Bring the broth to a simmer and add the carrots. Cook for 3 minutes or until softened.

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Add the mushrooms and peas and simmer for 2 minutes or until tender.

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il the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup.

In a medium bowl, add the miso paste. 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.

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Stir in the noodles and the green onions. Season with salt.

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