Seafoods japanese soup with udon and seaweed
November 1, 2014
A healthy soup that can be put together very quickly and uses ingredients that are easy to find.
- Prep: 20 mins
- Cook: 30 mins
- Yields: 4 Servings
1Cook the udon noodles according to the package directions; drain and set aside.
2In a large saucepan, bring the stock to a boil; decrease heat to medium and add in the ginger and carrots.
4Cook until the carrots are crisp-tender, 1-2 minutes.
5Add in the snow peas and cook until slightly tender but still bright green, about 1 minute.
7Add the mushrooms, cook for 30 minutes, and remove from heat.
8Place the miso on a medium bowl and add a ladleful of hot broth.
10Whisk until the miso is completely dissolved, then stir the mixture back into the soup.
12Taste the soup for saltiness and add soy sauce to taste.
13Stir in the scallions.