December 20, 2010

Udon Noodle Soup

Udon noodles was one of the first things that was introduced to me by my husband after our marriage. But somehow over the years we forgot about this lovely noodle dish as we became busier with our lives, and as studies and job took precedence over cooking. Gone were the days when both I and my husband would compete in our tiny kitchen for each other's praise and appreciation with our cooking skills. However, the second half of 2010 has made us realize that we need to start cooking again at least for a couple of times in a week as it is obviously more healthy and figure friendly. Therefore, while I was browsing through the net today to get some ideas for dinner I stumbled upon Steamy Kitchen's noodle dish. As it brought back a lot of wonderful memories I knew I had to make this dish tonight.


One 12-ounce package fresh udon noodles (or substitute with dry pasta/noodles)
4 cups chicken or vegetable stock
1/2 cup thinly sliced carrots
1/2 cup snow peas, sliced on the diagonal
1/2 cup fresh mushrooms
2 tablespoons white miso (shiro miso)
1/2 cup green onions


1. Cook the udon noodles according to the package directions, drain and set aside.
2. In a large saucepan, bring the stock to a boil. Lower the heat to medium and add the carrots and cook until the carrots are crisp-tender, 1 to 2 minutes. Add the snow peas and cook until slightly tender but still bright green, about 1 minute. Add the mushrooms, cook for 30 seconds and remove from the heat.
3. Spoon the miso in a medium bowl and add a ladleful of hot broth. Whisk until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. Do not boil the soup with the miso, as the miso will become gritty. Stir in the noodles and the green onions.
P.S: I have copied and pasted the recipe from Steamy Kitchen's blog. 
Courtesy: Steamy Kitchen

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