Japanese Udon Noodle Soup

1. 1

   Cook the udon noodles according to the package directions; drain and set aside.

2. 2

   In a large saucepan, bring the stock to a boil; decrease heat to medium and add in the ginger and carrots.

3. 3

   Cook until the carrots are crisp-tender, 1-2 minutes.

4. 4

   Add in the snow peas and cook until slightly tender but still bright green, about 1 minute.

5. 5

   Add the mushrooms, cook for 30 minutes, and remove from heat.

6. 6

   Place the miso on a medium bowl and add a ladleful of hot broth.

7. 7

   Whisk until the miso is completely dissolved, then stir the mixture back into the soup.

8. 8

   Do not let the soup come to a boil, or the mixo will lose some of its flavor.

9. 9

   Taste the soup for saltiness and add soy sauce to taste.

10. 10

    Stir in the scallions.

11. 11

    With tongs, place noodles in each soup bowl (allowing 3/4 cup for 6 servings, 1 1/4 cups for 4 servings).

12. 12

    Ladle in the soup and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.