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.

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Ingredients:

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*

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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!

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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.

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5 Comments

  1. Posted October 25, 2010 at 7:02 pm | Permalink

    Yum! I bought a huge container of miso paste a while ago to make miso soup. I have a TON left. I need to check if it’s still good but if it is, a good excuse to make some udon soup!

  2. Janel
    Posted October 25, 2010 at 9:41 pm | Permalink

    Miso is straight up sodium, heck of a preservative. So I think that’ll make it last a looong time! I’m slightly ashamed to admit I’ve had mine for well over a year. Might even be going on 2 years. Still good!

  3. Posted October 26, 2010 at 1:00 am | Permalink

    That looks wonderful for winter! Reminds me of Pho. Hope you are feeling better 🙂 I’m going to have to ask you about things to do in downtown Boston. I’ll be getting in Friday morning with a day to explore (as long as I can sleep on the redeye).

  4. Janel
    Posted October 26, 2010 at 8:15 am | Permalink

    Where are you staying in Boston and what do you want to see/do? Let me know and I’ll give you some tips!

  5. Posted October 27, 2010 at 6:48 pm | Permalink

    Hi Janel!

    thanks for your comment about the coconut milk. The only issue is that there is no such thing as PLAIN coconut milk, and I can’t consume any of the sweeteners they add to the flavored versions. It’s really difficult being on this elimination diet AND FODMAPs at the same time. I can do honey on the elimination diet, but not FODMAPs, it’s rough.

    I will not be at FNCE this year 🙁 I would have loved to meet up with you! Maybe next year?? Have a great time. I went last year and had a blast!

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