Ingredients
The following ingredients have 8 Servings
- 10 cups less sodium vegetable broth
- 1 cup thinly sliced carrots
- 1 tablespoon minced fresh ginger
- 1 cup sliced scallions (white and green parts)
- 1 8-ounce package firm tofu (cubed (optional))
- 3 tablespoons white miso paste
- 1 cup peas (fresh or frozen)
- 6 ounces dried udon noodles
- 2 packages enoki mushrooms (trimmed and halved (optional))
- 1 tablespoon Ponzu sauce
- 2 tablespoons soy sauce (or more to taste)
Instruction
- Heat the vegetable broth in a large pot over high heat. When the broth comes to a simmer, lower the heat to medium and add the carrots, ginger and scallions.
- Add the tofu, if using, and cook for 5 more minutes. Stir in the miso paste, peas, mushrooms, and ponzu sauce and cook for another minute, until the peas are hot.
- Meanwhile cook the noodles according to package directions, drain, and rinse with cold water. Add them to the soup and heat until just barely simmering. Divide the soup into 4 bowls and serve hot.
