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Miso Noodle Soup

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Ingredients

  • 4 ounces dried udon noodles
  • 5 cups water
  • 4 tablespoons red miso paste - (or to taste) whisked with
  • 2 tablespoons warm water
  • 2 shiitake mushrooms rinsed, and thinly sliced
  • 1 large daikon grated
  • 1/2 pound silken tofu drained, cubed
  • 1/2 bunch watercress well rinsed, and tough ends trimmed
  • 1 small sheet toasted nori cut thin strips
  • Vegetarian Japanese rice seasoning to taste
  • 1 pinch shichimi togarashi to taste

Details

Servings 2

Preparation

Step 1

Bring large pot of water to a boil over high heat, and cook noodles for 4 to 5 minutes. Drain and rinse under cold water.

Bring 5 cups water to a boil over high heat. Slowly stir miso mixture into water. Reduce heat to medium; add mushrooms.

When mixture returns to a boil, remove from heat and ladle soup into large soup bowls. Divide noodles, daikon and tofu into equal portions; add to bowls.

Garnish with watercress leaves, nori and seasonings to taste.

This recipe yields 2 servings.

Per Serving: 340 Cal; 21g Prot; 4g Total Fat (0 Sat. Fat); 54g Carb.; 0mg Chol; 1700mg Sod.; 6g Fiber; 8g Sugar.

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