A simple, easy and quick recipe for Vegetable Udon Soup. I created this recipe during one of my cleansing routines. I think just about everyone loves a steaming hot bowl of miso soup! With a soothing and mild flavor, miso soup is light and “brothy”, not the type of soup that is a meal on its own, so thats why I created this recipe with udon noodles and raw vegetables. Miso soup is a healthy and light soup and is a staple of Japanese cuisine. This basic recipe is a simple version of the classic miso soup you’ll find served in Japanese restaurants with an added touch of Udon noodles and vegetables.
- 1 tsp Sesame Oil
- 1/2 cup Shallots – chopped
- 3 tbsp Miso Paste
- 1 qt Vegetable Stock
- 1 bag Udon noodles
- 1 Carrot finely Sliced
- 1 Zucchini – thinly sliced
- 1 cup Snap Peas – cut in half
- 1 cup Shitake Mushrooms – Finely sliced
- 1 cup Asparagus Tips – Sliced in half
- 2 tbsp Parsley Leaves
- 2 cups Shredded Kale
- 1/4 cup Firm Silken Tofu
- 1/4 cup Finely cut Scallions
- Heat the sesame oil in a saucepan over medium heat. Add shallots and cook until translucent.
- Add the miso paste and mix well. Add the Vegetable Stock and bring to simmer. Reduce heat to low and simmer for 15 minutes.
- Add Udon noodles and boil according to pkg in miso soup instead of water.
- To Serve, ladle into bowls and garnish each serving with tofu, vegetables and scallions.
That’s it! So simple, right? Enjoy!!!