Udon-miso soup…it’s a breeze. Light and simple, clean and fresh but flavorful. You can really add whatever veggies you have in the fridge, and use whatever pasta you have in the cupboard. The perfect soup to eat for dinner when you’re recovering from a mid-afternoon cake attack and don’t want to miss more than 10 minutes of quality Lifetime programming.
Udon Miso Soup
One package udon noodles (or any thick chewy noodle, like spaghetti)
4 cups water
1 garlic clove—peeled and smashed
1 decent sized chunk of fresh ginger—peeled
Splash of soy sauce
Splash of rice vinegar
1 large carrot—sliced
½ pound asparagus—cut in inch long pieces
1 cup fresh mushrooms
2.5 tablespoons miso paste
1 teaspoon sesame oil
Boil noodles al dente, drain and set aside. Add water, garlic, ginger, soy, rice vinegar, and a decent pinch of salt to a large saucepan, bring to a boil. Boil for several minutes, and remove garlic and ginger. Lower the heat to medium and add carrots. About 1-2 minutes later, add asparagus. About 1 minute later, add the mushrooms, cook for 30 seconds and remove from the heat. In a separate bowl, whisk sesame oil and miso with a large spoonful of broth until dissolved. Mix miso into broth with veggies, add noodles. Taste. If needed, dissolve more miso in separate bowl and add. Serve, with a squirt of Sriracha and a sprinkle of sliced green onion, if that’s your style.
Done. Time to relax.
