It’s fun to play games on your lunch hour isn’t it? At lunch time, you want to play small games that play in 30 minutes or so and you want a food that you can make quickly and take with you…a nice “on the go” food, right? So, here’s a tasty recipe for a Miso Soup you can make at home, but it’s got some noodles and extra veggies added in to fill you up and keep you going for the second half of your work day! Enjoy!

And as usual, if you make this tasty soup…post pics and tag us on social media!

Print Recipe

Miso Noodle Soup

Course

Appetizer, Entree

Cuisine

Asian

Servings

Ingredients

• 1 12-ounce package fresh udon noodles
• 4 cups chicken or vegetable stock
• 1/2 cup thinly sliced carrots
• 1/2 cup snow peas sliced on the diagonal
• 1/2 cup fresh mushrooms
• 2 tbsp white miso shiro miso
• 1/2 cup green onions

Course Appetizer, Entree Cuisine Asian Servings Ingredients 1 12-ounce package fresh udon noodles 4 cups chicken or vegetable stock 1/2 cup thinly sliced carrots 1/2 cup snow peas sliced on the diagonal 1/2 cup fresh mushrooms 2 tbsp white miso shiro miso 1/2 cup green onions

Instructions

1. Cook the udon noodles according to the package directions, drain and set aside.
2. 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.
3. Spoon the miso in a medium bowl and add a ladleful of hot broth. Whisk until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. Do not boil the soup with the miso, as the miso will become gritty. Stir in the noodles and the green onions.