dinner · lunch · Italian-inspired · Japanese-inspired
15 Minute Udon Miso Noodle Soup
A soup centered on one 12-ounce package udon noodles, chicken or vegetable stock, carrots, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 1 item One 12-ounce package fresh udon noodles (or substitute with dry pasta/noodles)
- 4 cup 4 cups chicken or vegetable stock
- 1 cup 1/2 cup thinly sliced carrots
- 1 cup 1/2 cup snow peas, sliced on the diagonal
- 1 cup 1/2 cup fresh mushrooms
- 2 tablespoon 2 tablespoons white miso (shiro miso)
- 1 cup 1/2 cup green onions
Equipment
Large pot
How to make it
- 1
Prepare one 12-ounce package udon noodles, chicken or vegetable stock, carrots, snow peas, mushrooms, white miso, and green onions as listed.
- 2
Heat a large pot and cook carrots, and green onions until softened.
- 3
Add one 12-ounce package udon noodles, chicken or vegetable stock, snow peas, mushrooms, and white miso, followed by the prepared ingredients and the prepared ingredients; bring to a gentle simmer.
- 4
Cook until the vegetables and proteins are tender and the flavors have blended, stirring as needed.
- 5
Cook poultry until the thickest portion reaches 165°F.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers to 165°F throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, peanut-free, sesame-free, tree-nut-free.
Contains soy and wheat. Packaged ingredients can vary, so check labels and cross-contact information.
