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Udon Noodle Soup
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Description
We all need an arsenal of quick dinners for that night when you’re running late and everyone is hungry. This is one of those dinners. It’s fast, inexpensive and adaptable. It’s that dinner where you get to use up whatever leftover veggies you have in your fridge or freezer.
Ingredients
- 4 cups Water
- 1 package (7 Oz. Package) Precooked Udon Noodles
- 1 whole Carrot
- 1 whole Baby Bok Choy
- 10 whole Button Mushrooms
- 1 teaspoon Peeled Minced Fresh Ginger
- ½ cups Shelled Edamame
- 4 Tablespoons Sweet White Miso
- 2 Tablespoons Mirin (rice Wine)
- 2 Tablespoons Chopped Onion Greens
Preparation
Bring the water to a boil in a medium-sized pot.
Chop the carrot and mushrooms into thin slices.
Peel and mince the fresh ginger.
Cut one baby bok choy in half and remove the bottom.
When the water is boiling, turn off the heat and remove about 1/2 cup with a pyrex measuring cup.
Put the noodles and vegetables (except for the onions) into the pot and cover.
Dissolve the miso in the reserved water.
Stir in the mirin.
Pour the miso/mirin mix into the soup and stir.
Let the soup sit, covered, for 5 minutes before serving.
Garnish with chopped onion greens.
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