Udon noodles are white, fat and chewy, wheat noodles from Japan. There are three different forms of noodles: dried, freshly prepared and made from scratch. Udon noodles are easy to find, and most grocery stores will bring them. When cooking udon noodles, you don't need to boil water. Almost all Asian noodles contain salt, so there is no need to add more. Fat, chewy and delicious noodles! The fresh udon noodles are cooked, all you need to do is cook them for about a minute.

Miso sauce is udon noodle soup.

What makes this udon miso soup so delicious is adding miso. Miso is fermented soybean paste and one of the main components of Japanese miso soup. This is a good staple food, because many recipes use miso, which lasts for about 6 months in the refrigerator. You can use any type of vegetables, but make sure to slice them. For example, cut carrots into coins as thin as possible so that they can be cooked in a few minutes.

The following vegetable ingredients can also be added:

Dutch beans

Carrots and fresh mushrooms

Corn kernels

Hard boiled eggs

Thin slices of roasted seaweed

Fresh bean sprouts

Spinach

Radish bean sprouts

Fresh tomato slices

Description:

Put fresh udon noodles in the refrigerator or freezer. If you don't have fresh udon noodles, you can choose dry noodles or dry noodles instead. Vegetables are up to you. Keep them sliced so that they can be cooked quickly. Cutting zucchini, broccoli, cabbage and even frozen corn and peas are great. I used mushrooms, but you can use fresh white mushrooms. If you are using another miso instead of white miso, reduce the amount by several teaspoons. White miso is the least salty and strong miso among all miso.

Required ingredients

12 udon noodles

6 cups of vegetable soup

1/2 cups of thin-cut carrots

1/2 cups of snow beans cut diagonally

1cup fresh mushrooms cut into thin slices.

2 tablespoons white miso sauce

2 shallots chopped

Operating steps:

1. Cook udon noodles according to the packaging direction, drain and set aside.

2. At the same time, boil the raw materials in a medium-sized pot. Reduce the heat to medium, add carrots and cook until carrots are crisp and tender, 1 to 2 minutes. Add mushrooms and peas and cook until tender, but still bright green, about 1 min.

3. In a medium bowl, add miso sauce. A spoonful of heated broth. Stir until the miso is completely dissolved, then pour the whole miso mixture into the pot and add the soup. Don't use miso to cook soup, because miso will become tough. Stir the noodles and shallots.