Udon Miso Soup
Servings
4 Servings
Ingredients
- 1 package 8 oz. any EDEN Udon noodles
- 4 cups water including reserved shiitake soaking water
- 8 EDEN Whole Shiitake Mushrooms soaked 20 minutes in 1 cup hot water
- 1 teaspoon wakame flakes optional
- 1/4 cup carrots julienned
- 1/2 cup organic tofu cubed
- 2 cups watercress washed and chopped arugula (Italian greens also known as rucola or rocquette), or spinach
- 2 tablespoons green onions finely chopped for garnish
- 2 tablespoons EDEN Genmai Miso or to taste or EDEN Mugi Miso
Instructions
- Cook udon as package directs, rinse and drain. Set aside.
- Remove stems from the shiitake and discard. Reserve soaking water. Slice caps.
- Place 4 cups water, including the shiitake soaking water and sliced shiitake in a medium sauce pan. Cover and bring to a boil. Simmer for 5 minutes. Add the wakame flakes, carrots and tofu. Simmer 1 minute.
- Puree the miso with a little soup broth.
- Reduce flame to low, add the miso and simmer 2 minutes. Place the cooked udon and the watercress in the pot to heat up for 1 minute.
- Place the udon in serving bowls, ladle the hot soup over and garnish with scallions.