Miso Noodle Soup Recipe
Ingredients
| Udon noodles | 6 Ounce | |
| 5 cups reduced-sodium vegetable broth | ||
| 1/4 cup light miso | ||
| 1/2 medium head bok choy, sliced | ||
| 1 red bell pepper, seeded and cut into strips | ||
| 1/4 pound fresh shiitake mushrooms, stems discarded and caps thinly sliced | ||
| Scallions | 4 , sliced | |
| 1/2 teaspoon rice or white-wine vinegar | ||
Directions
1 Cook the noodles according to package directions; drain in a colander. Rinse the noodles under cold running water; drain and set aside.
2 Meanwhile, whisk together the broth and miso in a large saucepan. Add the bok choy, bell pepper, and mushrooms; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are just tender, about 7 minutes. Stir in reserved noodles, the scallions, and vinegar; serve at once.
2 Meanwhile, whisk together the broth and miso in a large saucepan. Add the bok choy, bell pepper, and mushrooms; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are just tender, about 7 minutes. Stir in reserved noodles, the scallions, and vinegar; serve at once.
Chef
