Miso Noodle Soup
By á-174942
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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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