22 October, 2011

15 Minute Udon Miso Noodle Soup

This recipe is from steamykitchen, I have done a little change on it.
This healthy and light noodle soup, I like it very much.

One 12-ounce package fresh udon noodles (or substitute with dry pasta/noodles)
4 cups water
1/2 cup thinly sliced carrots
1/2 cup snap beans, sliced
1/2 cup mushrooms
2 tablespoons miso

1. Cook the udon noodles according to the package directions, drain and set aside.

2. In a large saucepan, bring the water to a boil. Lower the heat to medium and add the carrots and cook until the carrots are crisp-tender, 1 to 2 minutes. Add the snap beans and cook until slightly tender but still bright green, about 1 minute. Add the mushrooms, cook for 30 seconds and remove from the heat.

3. Spoon the miso in a medium bowl and add a ladleful of hot broth. Whisk until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. Do not boil the soup with the miso, as the miso will become gritty. Stir in the noodles.

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