Veggie Udon Noodle Soup
When I spotted udon noodles at the grocery store the other day, I started daydreaming of a big steamy bowl of veggie udon noodle soup. I love the dense, chewy noodles that are too big and slurpy to eat with a spoon, you need a fork or some sturdy chopsticks to lift them from the bowl. And with me recovering from a lingering head cold, and Funk showing some signs of the sniffles, I knew a big veggie packed bowl of soup would help nip any colds in the bud.
4 cups vegetable broth
4 cups water
1 cup shredded carrots
3 heads baby bok choy, chopped
1 cup sugar snap peas, chopped
1.5 cups sliced baby bella mushrooms
2 Tbsp miso paste*
In a big pot, bring broth and water to a boil. Once at a boil, remove about a cup of the liquid and add it to a small bowl with the miso paste. Whisk the miso paste and broth until the miso has dissolved, just like Jaden recommends in this Steamy Kitchen video. Add miso mixture back into the large pot of broth.
*If you don’t have miso paste, try adding a few tablespoons of soy sauce instead.
Meanwhile, add pre-cooked udon noodles into the broth. These will cook in just a few minutes. If you’re not using pre-cooked noodles, cook the udon in a separate pot of boiling water before adding them to the soup broth. I also cut my noodles before adding them to the water so I wouldn’t have three-foot long noodles in my soup bowl.
Add all veggies into the pot and cook for about 5 minutes until the veggies have softened slightly.
Ladle soup into bowls and enjoy piping hot. Chopsticks are recommended!
We each went back for seconds, even though my stomach was stuffed to the brim with hot soup. I plan on making this again and again and again throughout the winter, maybe with some diced tofu added next time and a new variety of veggies, like shredded cabbage and bean sprouts. It was too easy, and delicious, not to.