When the weather starts to turn cold, my cravings for warm soups go into full gear. With grey skies, dropping temperatures, and overall sogginess in Pittsburgh these days, soup becomes a no-brainer.
The best part? This took a mere 25 minutes to prepare. Start to finish.
This recipe is also totally flexible. Throw in whatever veggies you have on hand. Don’t have udon noodles or avoid gluten? Use soba (buckwheat) or rice noodles instead.
Whatever you do, make a big batch. You will want to nosh on leftovers for days to come.
Udon Noodle Soup
- 9 cups vegetable broth
- 2 tbs miso
- 2 14 oz. packs of udon noodles, minus the flavor packets
- 1/2 cup snow peas sliced
- 1 medium sweet potato peeled and cubed
- 1 large carrot peeled and sliced
- 1/3 cup chopped green onion for garnish
Heat a small amount of oil in large saucepan, and cook sweet potatoes and carrots for 3-4 minutes.
Add broth and miso. Bring to a boil.
Add udon noodles and cook for about 4-5 minutes.
Add snow peas. Cook for another 2-3 minutes.
Remove from heat.
Add green onions.
Serve in your favorite bowls, with your favorite chopsticks (or utensils), with your favorite people at the table across from you.