Miso Udon Noodle Soup with Vegetables


I love udon noodle soup. Something about the thick slurpy noodles in a savory hot broth. Who knew it would be so easy to re-create at home? You can find miso paste, red pepper paste, dried mushrooms, kimchi and udon noodles in an Asian grocery store.

Miso Udon Noodle Soup with Vegetables
1 big serving
total time: 15-20 min

• 3 cups water
• 2 tablespoons low sodium soy sauce
• 1 tablespoon yellow miso paste
• 1 tablespoon Korean red pepper paste
• 2 dried mushrooms, quartered and stemmed
• 1 tablespoon minced fresh ginger (1 inch piece)
• 1/4 onion, very thinly sliced
• 2 cloves garlic, minced
• 2 scallions, thinly sliced diagonally
• 1/2 cup cabbage kimchi
• 1 medium carrot, julienned
• 1 block frozen udon
• 1-2 eggs, lightly beaten
• sesame oil, to finish (optional)

Add water, soy sauce, miso, pepper paste, and mushrooms to a medium pot and bring to a heavy simmer. Add ginger, onion, garlic, scallions, kimchi, and carrots. Simmer 4 minutes, add udon noodles and simmer 4 more minutes. Add eggs and mix into the hot soup, cooking them. Pour into a bowl and finish with a small drizzle of sesame oil.


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