Vegetable Udon Noodle Soup
This slurper incorporates some of my very favorite Japanese flavors, and my kids’ favorite noodle, udon.
Servings: 8 People
Calories: 154kcal
Ingredients
- 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 package 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 (optional)
- 1 tablespoon Ponzu sauce
- 2 tablespoons soy sauce or more to taste
Instructions
- 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.
- Add the tofu, if using, and cook for 5 more minutes. Stir in the miso paste, peas, mushrooms, and ponzu sauce and cook for another minute, until the peas are hot.
- 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.
Nutrition
Calories: 154kcal | Carbohydrates: 26g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 1977mg | Potassium: 153mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3562IU | Vitamin C: 11mg | Calcium: 58mg | Iron: 1mg