Happy Mushroom Monday!
Cooler weather means soup! Move over chicken noodle, this “Udon Miso Soup” is filling, comforting, and delicious! Plus, it’s completely plant based and healthy. Miso is an amazing and healthy ingredient! Miso paste is a fermented soybean paste and used in many Japanese dishes. Miso is used in many Asian-style dishes and provides beneficial probiotics which helps to improve digestion and builds immunity.
There are three different types of red, white, and yellow. Each has a slightly different flavor, but as a whole miso has a salty and slightly tangy flavor. Miso also provides a good source of nutrients including copper, manganese, and vitamin K. Adding it to your winter menu will help to build your immunity, which we all need during the cold and flu season!
In this recipe, I use udon noodles. Udon noodles are chewy and soft wheat noodles. They can easily be found in the Asian section of the grocery store. Udon noodles have a neutral flavor so they take on the flavor of the dish or soup you are cooking them in. I also love adding mushrooms to the soup for the same reason; mushrooms take on the flavor you put them in! They make a perfect texture complement with the onions and noodles.
Let’s get started!
Udon Miso Soup
- 4 cups low sodium vegetable broth
- 3 Tablespoons white miso paste
- 1 Tablespoon white rice vinegar
- 1 cup baby bella mushrooms (cleaned and thinly sliced)
- 7 ounces udon noodles
- 2 green onions (chopped)
- In a large stockpot, bring the vegetable broth to a simmer over medium heat.
- Stir in miso paste and vinegar.
- Add in sliced mushrooms and cover. Cook for 10 minutes or until mushrooms are soft.
- Add in the udon noodles and green onions. Simmer for an additional 5 minutes.
- Serve warm.
Try it out this healthy and delicious cool weather night soup and let me know what you think by commenting below, I love to hear from you <3
With Health and Happiness,