15 Minute Udon Noodle Soup
This speedy udon noodle soup is a fantastic weeknight solution. A flavourful broth is prepared with chicken or vegetable stock and fresh vegetables like carrots, snow peas, and mushrooms. White miso paste is whisked in at the end for a rich, savoury depth. The cooked udon noodles and green onions are stirred through just before serving for a complete and comforting bowl. It is perfect for making ahead and assembling when you are ready to eat.
Ingredients
- one 12-ounce package fresh udon noodles (or substitute with dry pasta or noodles)
- 4 cups chicken or 4 cups vegetable stock
- 1/2 cup thinly sliced carrot
- 1/2 cup snow peas, sliced on the diagonal
- 1/2 cup fresh mushrooms
- 2 tablespoons white miso (shiro miso)
- 1/2 cup green onion
Method
- Prepare the udon noodles as directed on the package, then drain them and set aside.
- Place the stock in a large saucepan and bring it to a boil. Reduce the heat and add the carrots, cooking them for 1 to 2 minutes until crisp-tender. Stir in the snow peas and cook for about 1 minute until tender yet vibrant. Add the mushrooms, cook for 30 seconds, then take the pan off the heat.
- Put the miso into a medium bowl and pour in one ladle of the hot broth. Whisk thoroughly until the miso has fully dissolved. Pour this mixture back into the soup pot. Avoid boiling the soup once the miso is added. Finally, mix in the reserved noodles and the green onions.
Nutrition (per serving)
Sodium334300 mg
Recipe details
CategoryAsian
Cuisinejapanese
Authorelisechristiane
