Рецепт Miso Udon Noodle Soup
Unless you have been living under a rock you know that I love Asian cuisine. Melissa and I were just talking about this. I was telling her that years ago Italian cuisine was my all-time favorite. But that doesn’t come as a surprise. You see, since my family is from the Island of Malta, much of our cuisine is similar to Italian.
It wasn’t until I started blogging and delved into creating Asian-Inspired cuisine that I fall in love.
Take this Miso Udon Noodle Soup, for example. It’s definitely another Love At First Bite, or first slurp.
Miso Udon Noodle Soup
Author: Marlene Baird
Serves: 4
- One 7.5-ounce package fresh udon noodles (or substitute with dry pasta/noodles)
- 4 cups chicken or vegetable stock
- ½ cup thinly sliced carrots
- ½ cup snow peas, sliced on the diagonal
- ½ cup shiitake mushrooms, sliced
- 2 tablespoons Miso concentrate
- ½ cup green onions
Cook the udon noodles according to the package directions, drain and set aside.
In a large saucepan, bring the stock to a boil. Lower the heat to medium and add the carrots and cook until the carrots are crisp-tender, 1 to 2 minutes.
Add the snow peas and cook until slightly tender but still bright green, about 1 minute.
Add the mushrooms, cook for 30 seconds and remove from the heat.
Add the miso
Stir in the noodles and the green onions.
5 PP per serving (2 ounces of Udon Noodles)
3.2.2124
Today is no exception. I found myself home alone. My hubby on yet another business trip and my baby girl off to college and living in San Francisco. Often, when this happens, I make something that I am pretty sure no one else will eat but me.
Not a lot of ingredients, but oh-so-delicious.
I bet Mel and Cait would both love my Miso Udon Noodle Soup, but not the boys. Oh well.
I added a couple of shakes of Tabanero Hot Sauce to mine. YUMMO !
So easy to make, and you won’t have to spend hours in the kitchen simmering your soup.
Thanks for stopping by and have a great day.
Marlene
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