Ingredients
The following ingredients have 4 Servings
- 8 oz udon noodles
- 1 tsp toasted sesame oil
- 6 cups vegetable stock
- 4 oz fresh shiitake mushroooms stems removed and caps thinly sliced
- 1 tbs fresh ginger peeled and minced
- 4 scallions minced
- 2 tbs tamari or other soy sauce
- 1 tbs mellow white miso
- 1 tbs fresh parsley leaves minced, for garnish
Instruction
- 1.Cook the udon in a pot of boiling water until just tender, 6-8 minutes. Drain and transfer to a large bowl. Add the sesame oil and toss to coat. Set aside. 2.Place the stock, shiitakes, ginger, scallions, and tamari in a large pot over medium heat. Bring to a boil, reduce the heat to low, and simmer until the shiitakes soften, about 5 minutes. 3.In a small bowl, blend the miso with 1/4 cup of the hot broth. Stir into the soup and add the noodles. Serve immediately, garnished with the parsley.
