Japanese Noodle Soup
2
Product(s) Used
Special Diet
Dairy-Free, Vegan, VegetarianCourse
SoupMain Ingredient
Vegetables, Pasta & NoodlesOccasion
Quick & EasyIngredients
- 8 oz Udon noodles plus water or separate stock for cooking
- 2 Tablespoon Grapeseed oil
- 2 Green onions
- 1 inch Ginger root peeled and finely chopped
- 2 Garlic cloves peeled and finely chopped
- 1 cup Shiitake mushrooms
- 2 Tablespoons San-J Tamari Soy Sauce
- 6 cups Vegetable stock
- 2 teaspoons Red Miso Paste
- Spinach for serving
- Carrot shredded
Directions
- Prepare noodles as directed on packaging. Be sure to slightly undercook them.
- In an empty medium pot on low-medium heat, add grapeseed oil, diced green onion (just the white parts – save the green for garnish), ginger, garlic, shiitake mushrooms, and tamari. Sauté for a few minutes until fragrant, stirring constantly.
- Add vegetable stock and simmer for a few minutes to mix the flavors.
- Scoop out some of the broth and stir the miso paste into it until dissolved. Pour the miso broth mixture into the pot and heat it. Remove from the heat.
- Prepare serving bowls by adding to each cooked noodle, a handful of spinach, shredded carrot, and chopped green onion. Pour the miso broth over each bowl, and add more chopped green onion to garnish.
- Read more about this Japanese Noodle Soup recipe on our blog, with details for making veggie stock!
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