Udon Bowl with Veggies

  • Prep 20 min
  • Total35 min
  • Servings8

This quick and easy, fish-free twist on miso soup is both filling and delicious. The reduced sodium and high veggie content makes for a lighter, but no less satisfying Asian noodle bowl.+


  • 10oz udon noodles
  • 8cups unsalted chicken broth
  • 1tablespoon low-sodium soy sauce
  • 2bunches scallions, cut diagonally, white and green parts divided
  • 1bag (10 oz) frozen organic Chinese-style stirfry vegetable blend
  • 1/4cup white miso
  • 3tablespoons water
  • 1cup chopped Thai basil leaves
  • Steps

    • 1Cook udon noodles as directed on package; drain and rinse well under cold water.
    • 2Meanwhile, in 4-quart saucepan, heat broth and soy sauce to gentle boil. Add whites of scallions, then frozen stirfry blend. Cook about 3 minutes or until vegetables are cooked through.
    • 3In small bowl, beat miso and water with whisk; add to saucepan. Reduce heat to low, and add cooked noodles. Simmer about 3 minutes, just to rewarm noodles. Divide soup among 8 serving bowls; top with basil leaves.

    Expert Tips

    • To add a little more umami to the mix, stir in some sliced shiitakes when adding the scallion whites.
    • Miso, also called bean paste, is a Japanese mainstay.It can be found in the international refrigerator section of your grocery store or in Asian food markets. Often it is located near the tofu.

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