Miso Noodle Soup

Name: Miso Noodle Soup
Yield: Makes 4 Servings
Ingredients: Fresh ginger, 3 thin slices; Button mushrooms, 2 large, thinly sliced; Carrot, 1 small, thinly sliced; Green (spring) onion, 1 large, dark green part only, thinly sliced lengthwise; Sake, 2 tablespoons; Vegetable broth or stock, 4 cups (32 fl oz/1 l), homemade or purchased; Udon noodles, 1 lb (500 g); Red miso, 2 tablespoons; Silken tofu, ¼ lb (125 g), cut into ½-inch (12-mm) cubes

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Udon noodles, 1 lb (500 g)
Vegetable broth or stock,

Dinner
Vegan
Soup

Method

Cook the noodles

Fill a large pot half full with water and bring to a boil over high heat. Add the noodles, return the water to a boil, and cook until the noodles are al dente, 2–3 minutes. Drain the noodles, rinse well under cold running water, and drain again. Divide among 4 soup bowls.
Make the soup

In a saucepan over med