Vegetable Udon Noodle Soup
A bowl of happy.Print
Serving Size: 8
How often have I told you that you can use pretty much any vegetables that you have on hand in a recipe? A lot. I know I repeat myself on this one, because it’s so often true.
Enoki mushrooms? I love the texture, but I’ve never cooked them at home. Until now. Also, Japanese wheat noodles are very easy to overcook, so for this Vegetable Udon Noodle Soup I stopped the cooking by rinsing them under cold water, then gently reheated them in the soup.
- 10 cups less sodium vegetable broth
- 1 cup thinly sliced carrots
- 1 tablespoon minced fresh ginger
- 1 cup sliced scallions, white and green parts
- 1 (8-ounce) page firm tofu, cubed (optional)
- 3 tablespoons white miso paste
- 1 cup peas, fresh or frozen
- 6 ounces dried udon noodles
- 2 packages enoki mushrooms, trimmed and halved
- 1 tablespoon Ponzu sauce
1. Heat the vegetable broth in a large pot over high heat. When the broth comes to a simmer, lower the heat to medium and add the carrots, ginger and scallions and peas.
2. Add the tofu, if using, and cook for 5 more minutes. Stir in the miso paste, peas, mushrooms, and ponzu sauce.
3. Meanwhile cook the noodles according to package directions, drain, and rinse with cold water. Add them to the soup and heat until just barely simmering. Divide the soup into 4 bowls and serve hot.