Wednesday, December 28, 2011

Udon Noodle Veggie Soup

This is the most delicious soup . . . . a warm and welcome, full-tummy memory from my childhood.  I made it for my kids last night explaining it like "great big ramen" with yummy broth.  It was delicious!!


Store fresh udon noodles in the refrigerator or in the freezer. If you don't have fresh udon noodles, you can substitute with dry pasta or dried noodles of your choice. The vegetables are up to you - keep the vegetables thinly sliced so that they cook quickly. Sliced zucchini, small broccoli florets, cabbage and even frozen corn/peas are great. I've used shimeji mushrooms from Hokto Kinoko, but you can use fresh shitake or just regular white button mushrooms.
If you are using a different kind of miso other than shiro miso (white miso) lessen the amount by a couple teaspoons. Shiro miso is the least salty and intense of all miso.

ingredients:

One 12-ounce package fresh udon noodles (or substitute with dry pasta/noodles)4 cups chicken or vegetable stock1/2 cup thinly sliced carrots1/2 cup snow peas, sliced on the diagonal1/2 cup fresh mushrooms2 tablespoons white miso (shiro miso)1/2 cup green onions

directions:

1. Cook the udon noodles according to the package directions, drain and set aside.
2. 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 crisp-tender, 1 to 2 minutes. Add the snow peas and cook until slightly tender but still bright green, about 1 minute. Add the mushrooms, cook for 30 seconds and remove from the heat.
3. Spoon the miso in a medium bowl and add a ladleful of hot broth. Whisk until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. Do not boil the soup with the miso, as the miso will become gritty. Stir in the noodles and the green onions.


3 comments:

Winter said...

I used to get Udon all the time at a little place in Japan Town in S.F. OMGee is it fabulous. It's a hot bowl of "Oh yeah!" Funny thing...even Denny's in Japan Town sells it..haha. Thank you for the recipe! I will definetely be adding this to our soup noght repetoir. (typically Monday because we all need a little comfort food after a hectic Monday :) I will have to check out the ONE asian import store here for fresh noodles...I don't think dried would be as good, but we shall see.

Elle said...

No need to hit an Asian market . . . . Most major chain stores carry the dry variety in the rice row . . . . just boil it like spaghetti . . . You can also find the miso paste or in liquid form right there . . . .

You can't go wrong w/ udon noodle soup . . .

Homestead said...

This is funny.... I was looking at the udon-bowl-cup-of-noodle things at Costco yesterday.

This might just be the ticket.