When I spotted prepared thick, chewy udon noodles in the refrigerated section of the grocery store, I picked up a bag (as well as another pack of dry udon noodles). Trader Joe’s doesn’t sell either so when I go elsewhere to shop, I need to stock up! I had picked up mushrooms and broccoli for the soup earlier in the week, but came home to find the mushrooms grew furry mold, and my stomach was absolutely growling (yet slightly turned off by the mushroom fur). I still wanted udon noodle soup, but I didn’t want to waste much time making it, so I modified a recipe I had to whip something up. Fast.
4 heaping tablespoons of miso paste (I have no idea what kind mine is. White? Yellow?)
8 cups water
1 package prepared refrigerated udon noodles
1 packaged prepared teriyaki tofu (from Trader Joes), cut into small cubes
1 bag cut broccoli florets
A handful of baby carrots I found in the fridge, chopped
A splash of rice wine vinegar
A squirt of sesame oil
A glug of soy sauce
A shake of red pepper flakes
Please pardon my vague ingredient amounts – I told you I was in a hungry hurry!
I started off “melting” the miso paste in a little bit of boiling water. Once it had dissolved, I added in the remaining water, brought it to a boil, and added in the broccoli, carrots, rice wine vinegar, sesame oil and soy sauce, then added the udon noodles and tofu close to the end of cooking. After ladling out a generous portion into each bowl, I topped them with a few dashes of hot red pepper flakes. Piping hot with dense noodles and tender veggies, this soup hit the spot.
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