My fiancee just came back from his first visit to Japan, so this past weekend consisted of stories and gifts from there. Sticking with the Japanese theme I decided to make some Miso Noodle soup. It was actually way easier than I thought and turned out very yummy! We are lucky to have an Asian Market nearby where I could purchase everything I needed. One thing I was clueless about was how to make miso or where to find miso paste so I googled it. Here is what I found in case any of you are like me!
Miso: Made from fermented soybeans, miso is a thick paste-like substance.
Miso can be found in the fresh food section of an asian grocery store or health food store. The darker the paste color the stronger the taste. This recipe calls for white mis
Ingredients:
- One 12-ounce package fresh udon noodles
- 4 cups chicken or vegetable stock
- 1/2 cup thinly sliced carrots
- 1/2 cup snow peas, sliced on the diagonal
- 1/2 cup fresh mushrooms sliced
- 1 can baby corn
- 2 tablespoons white miso
- 1/2 cup green onions
Directions:
Cook the udon noodles according to directions, drain and set aside. Pour stock into a pot and bring to a boil. Next add the carrots and boil for 3 minutes. Add the snow peas and boil for 2 minutes. Add the mushrooms and baby corn and turn off the heat.
In a medium bowl add 2 tablespoons of miso then pour a ladle of the hot broth to the bowl and whisk until smooth. Pour the miso mixture into your soup add the noodles and green onions. Simple and Yummy!
~Erika
2 comments
This looks really good! I love Udon noodles because they’re thick and delicious. And they’re gluten-free! Thanks for this yummy looking recipe.
Yummy looking Miso Noodle Soup! Thanks for the idea!