Udon Soup With Vegetables

7:58 AM
1 package fresh udon noodles 
4 cups chicken stock
1/2 cup thinly sliced carrots
1/2 cup snow peas
1/2 cup fresh shiitake mushrooms
1/2 cup green onions
2 tablespoons miso paste

1. Cook the udon noodles according to the package directions, drain and set aside. In a large saucepan, bring the stock to a boil. Turn down the heat to medium and add the carrots and cook 1 to 2 minutes. Add the snow peas and cook until slightly tender about 1 minute. Add the mushrooms, cook for 30 seconds and remove from the heat. 
Spoon the miso in a bowl and add a ladleful of hot broth. Whisk until the miso is completely dissolved, then pour the miso mixture into the pot with the soup. Do not boil the soup with the miso, because the miso will become gritty. Stir in the noodles and the green onions
My husband and I have been sick for the past 6 days... yes.. 6 days, I can't remember a time Ive been sick for so long. All we have eaten is the same soup and I needed a change so I decided to make this soup! I have made udon soup for year but this is the first time that I can happily say that this recipe is the one that I am most pleased with. The miso is strong enough to taste and the noodles aren't soggy and the snow peas burst with flavor when you bite into them. I like my soup with a strong miso flavor so if you want to start off with 1 Tbs of miso and see how it taste feel free to modify it to suit your taste buds! I hope you like this soup as much as I do :)

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