Vegetarian Udon

Vegetarian Udon noodle soup with veggies, mushrooms, and a ginger miso broth will keep you warm after a long hike in Pacific Northwest or a long beach walk on the shores of Long Island. 

This recipe is a quick dinner that can be made in about 25-30 minutes. Now that spring is here there is a greater variety of veggies available. Please give this recipe a try and substitute veggies with ones that are available in your local grocery store.

Happy Sunday!!!

Ingredients:
8 green onions, chopped
2 cloves garlic, minced
8 1/8 inch rings of fresh ginger
10 shitake mushrooms, sliced
3 cans of vegetable broth
3 tablespoons miso paste
1/2 tablespoon chili pepper flakes (optional)
2 cups chopped bok choy
1/2 cup carrots, thinly sliced
1/4 cup snow peas, chopped
1 package of fresh udon noodles (typically found in the produce section)

Serves: 2-3 People

Time: 25-30 minutes

Tools:
Large soup pot with lid
Medium pot
Cutting board
Knife
Soup spoon

Directions:

1. Sauté green onions and garlic in large soup pot over medium heat for 3-4 minutes
2. Add ginger and mushrooms and sauté until mushrooms are cooked through
3. Add vegetable broth, miso paste, and chili peppers (optional) and turn heat to a high
4. Once boiling turn down to a simmer and cover
5. Taste broth and add soy sauce or salt to taste
6. Place water in medium pot and bring water to a boil
7. Place udon noodles in water and cook as directed
8. While noodles are cooking place bok choy, carrots, and snow peas in large pot and turn to medium high heat
9. Once udon is aldente remove from water and place in large soup pot
10. Stir noodles and broth together
11. Serve 2 cups of broth, veggies and noodles to each person
12. Enjoy!