This udon soup recipe is perfect for lunch or dinner, especially when you’re pressed for time. It’s a quick, healthy and versatile dish to make. You can mix and match any vegetable you have on hand. Just keep in mind that some vegetables may need a longer cooking time than others, remember to adapt the recipe accordingly.
Correction: In the video I say Udon noodles are rice noodles, they are in fact made with wheat flour. Please forgive my slip.
4 cups water
2 tbsp soy sauce
4 tbsp miso
1/2 lb shiitake or portobello mushrooms, stems removed and sliced
2 cups mixed veggies
2 packets of frozen udon noodles (thick, pre-cooked noodles)
1/2 lb organic tofu, cubed
4 sprigs scallions or 6 leaves of chard, sliced
- 1. Boil water in a large sauce pan.
- Add miso, soy sauce, vegetables and mushrooms to the boiling water and mix well.
- Add the udon noodles once the both with vegetable begins to boil. Let them cook for about 2 minutes or until they’ve loosened up and have heated all the way through.
- Add the scallions/chard and tofu. Let them cook for about 1 minutes and the soup is ready to eat.
Makes 2 hearty servings