SIMPLE MISO SOUP WITH UDON NOODLES
This soup is absolutely delicious and my children ask for it repeatedly. I always make at least a double batch, sometimes more, because they devour it. It is so easy to make that it can be thrown together in a jiffy. My children like the fresh frozen udon noodles that I buy at an Asian market but they are not whole grain. You can substitute your whole grain noodle of choice and can add other vegetables or tofu if you’d like.
This recipe is from “Klunker’s Kitchen” and his site also includes a lemony version which is awesome too.
SIMPLE MISO SOUP WITH UDON NOODLES
Ingredients
4 cups water
1 Tablespoon low sodium soy sauce or tamari
1/2 large onion, peeled and sliced into thin pieces
1 clove garlic, minced fine
8 oz. mushrooms, sliced thin (I used either shiitake or baby bella/cremini)
3 cups tightly packed baby spinach (I remove the stems)
2 servings of fresh udon noodles (if you cannot find fresh, you can use dry, just boil and rinse with cold water before making this soup)
2 Tablespoons yellow or white miso (I always use organic)
Instructions
In a medium saucepan combine the water and soy sauce over medium high heat. Add the onions, garlic, and mushrooms, stir and cover. Bring to a boil and then reduce heat to medium low. Allow to simmer for 10 minutes or until mushrooms are tender.
Add the baby spinach and stir in well. Allow to cook for 2 minutes.
Add the noodles and stir. Allow to heat up for about 2 minutes. Remove from heat.
In a small measuring cup mix 1/3 cup water and miso until fully dissolved. Add the miso to the soup. Stir well. You don't want to add the miso to boiling liquid as this kills the good probiotics.
