Miso Udon Noodle with Vegetables
A Healthy and Filling Variation
This Udon noodle variation on miso soup is stocked with vegetables, making it a heartier, more filling version that’s rich with additional nutrients.
- 2 portions Udon noodles, prepared according to package directions
- 1 Tbsp. Vegetable oil
- 1 clove garlic, minced
- 1/2 onion, sliced
- 1 (10-oz) frozen stir- fry vegetables (or fresh)
- 2 Tbsp. Miso Paste
- 3 c. vegetable stock (reduced sodium)
Heat oil and garlic in a frying pan. Cook onion and stir-fry vegetables for 2 or 3 minutes until cooked through. Set aside.
Heat vegetable stock in a medium size pot. After boiling, add Miso and mix well with whisk. Do not boil soup after miso has been added.
Divide cooked Udon noodles into 2 large bowls. Pour Miso soup mixture over noodles, add cooked vegetables on top, and serve immediately.