Sunday, November 11, 2012

Miso Soup with Udon Noodles

This is a brothy, vegan soup to keep you warm and full in the colder months. This recipe creates six to seven cups of soup. Here's the recipe's original source.

Prep Time:
10 minutes
Cook Time: 20 minutes

1/2 cups of water
Three (3) cups of vegetable stock
1/2 cup of baby bella mushrooms,
thinly sliced
Two (2) cups of fresh baby spinach
Eight (8) ounces of udon noodles, cooked according to the box
Five (5) green onions,
2 tablespoons white miso paste

Heat water and broth together on medium heat. Bring to a rolling simmer.
Add mushrooms and spinach to broth.

Keep simmering for five minutes or until the spinach and mushrooms clearly begin to cook.
Drop the noodles and green onion into the soup.
Turn off the heat and whisk in the miso paste until combined.
Enjoy while it's still hot!