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Easy Udon Noodle Miso Soup: 15-Minute Meal
I was out the door at 7:00 a.m. this morning to visit the doctor, and by the time I got home, groceries in tow, it was after 12:00 p.m. I had emails to respond to, cupcakes and cookies to bake and 5 hungry kids to feed, all before 5:00 p.m. when I needed to have dinner ready to go and myself out the door.
With no time to think, much less spend even 30 minutes preparing lunch, I started water and broth heating on the stove. A few handfuls of spinach and mushrooms sliced as thin as possible and it was nearly time for lunch.
The perfect meal when you’re just out of time, this udon noodle miso soup comes together in a flash and makes a warm and comforting light meal. Fresh udon makes cooking time for the noodles basically nil, which makes this soup perfect for days just like this one.
Quick Udon Noodle Miso Soup
1 cup water
3 cups chicken or vegetable stock
1/2 cup mushrooms, thinly sliced
2 cups baby spinach leaves or baby bok choy
12 ounces fresh udon noodles, cooked according to package directions and drained
5 scallions, diced
2 tablespoons white miso paste
Bring broth and water to a simmer over medium-high heat. Add in mushrooms and spinach or bok choy. Simmer for 5 minutes or just until leaves start to wilt and mushrooms are transparent. Place cooked noodle and diced scallions in the pot. Turn the heat off and whisk in the miso paste until combined. Serve immediately.
Makes 4 servings.
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10 Comments
Amanda commented on Jan 18 11 at 7:39 amShaina… you present these recipes in such a clear and well thought out manner… even someone like me (who cannot cook!) feels like they are doable. Thank you!! I am so excited to try this!
JulieVR commented on Jan 18 11 at 8:51 amThis looks so simple and delicious – right up my alley! who needs to go for takeout noodles?
Tracy commented on Jan 18 11 at 9:05 amWhat a great quick and simple meal in a pinch!
Amber | Bluebonnets & Brownies commented on Jan 18 11 at 9:59 amNow that’s a great idea. I’ve got to add some miso paste to my pantry.
jill commented on Jan 18 11 at 1:07 pmmiso soup is sooooo comforting when one feels under the weather…this so easy and quick so it’s very nice to have around.
Kathleen commented on Jan 18 11 at 3:51 pmTotally ignorant questions: Is miso paste generally in the refrigerated section? If so, can you freeze extra or does it need to be fresh?
Shaina (Food for My Family) commented on Jan 18 11 at 4:04 pmMiso is found in the dry goods, but requires refrigeration after opening, in my experience. I haven’t tried freezing it, but I’m guessing that it could easily be done. In fact, I’d probably try freezing it in tablespoon amounts on a cookie sheet first and then tossing into a larger container, so you can just grab the number of tablespoons you need when making recipes.
Jamie | My Baking Addiction commented on Jan 18 11 at 4:05 pmI have never made miso soup, but this looks divine. Now to track down some miso paste.
Kathleen commented on Jan 19 11 at 12:08 amThank you, Shaina!
Melissa commented on Nov 06 11 at 10:01 pmFYI: Crossing your chopsticks is bad luck in Asian cultures! Don’t do it!
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