QUICK UDON NOODLE SOUP
by Katie Chin, Tastemaker in Residence
I don’t know about you, but it seems like everyone I know is under the weather right now (including my twins, step-daughter and hubby). Here’s a quick and soul satisfying soup you can make in under 15 minutes. It’s made with healing chicken broth, rich miso paste and yummy veggies. Whether you’re nursing a cold or just want a quick and delicious lunch, this Udon Noodle Soup is for you! Miso and Easy Miso concentrate is a great alternative to miso paste.
As you can see, the twins are feeling better already!! You can add some cubes of tofu or your favorite chopped up meat for added protein in this soup. If you don’t have fresh udon noodles, you can substitute with dried udon or another type of noodle.
One 12-ounce package fresh udon noodles
4 cups chicken stock
1/2 cup thinly sliced carrots
1/2 cup snow peas, sliced on the diagonal
1/2 cup fresh shitake mushrooms (or substitute with dried)
2 Tbsp white or yellow miso paste or 4 tablespoons Miso & Easy miso concentrate
2 tsp soy sauce
1 tsp sesame oil
2 Tbsp cup green onions
Cook the udon noodles according to the package directions, rinse, drain and set aside.
In a large saucepan, bring the stock to a boil. Lower the heat to medium and add the carrots and cook until the carrots are yr, 1 minute. Add the snow peas and cook for about 1 minute. Add the mushrooms, cook for 30 seconds and remove from the heat.
Stir in the miso paste, soy sauce and sesame oil. Keep stirring until the miso paste or concentrate is blended into the soup. Garnish with green onions and serve immediately.