Seafoods japanese soup with udon and seaweed

JanaBy Jana      

November 1, 2014

Seafoods japanese soup with udon and seaweed 0 5 0

A healthy soup that can be put together very quickly and uses ingredients that are easy to find.

  • Prep: 20 mins
  • Cook: 30 mins
  • 20 mins

    30 mins

    50 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.



1 package dried udon noodles

8 cups chicken stock (low sodium canned or homemade)

1 tablespoon thinly sliced peeled fresh ginger

1/2 cup thinly sliced carrot

1/2 cup trimmed snow peas, sliced 1/2-inch on the diagonal

1/2 cup thinly sliced small brown button mushroom

2 tablespoons white miso

1/2 tablespoon soy sauce

1/2 cup thinly sliced scallion (white and light green parts only)


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