Miso Noodle Soup with Edamame
8 ounces udon noodles
2 cups of bok choy sliced diagonally
2 cups of daikon, sliced diagonally
2 cups of sweet potato cut in half length-wise and sliced diagonally
2 tablespoons light sesame oil
12 scallions, thinly sliced with white and green parts
4 small carrots, halved lengthwise and thinly sliced on diagonal
20 cups of vegetable broth
4 cups frozen shelled edamame
1 tablespoon grated fresh ginger
1 to 1 ½ cups dark miso
1 teaspoon toasted sesame oil
tamari
1. Boil a pot of water and add udon noodles.
2. Cook until al dente (8-9 minutes).
3. While the noodles are cooking, heat oil in a soup pot.
4. Add scallion whites, bok choy, daikon, sweet potato, and carrot, and cook
over medium-high heat, stirring frequently for about 5 minutes.
5. Add broth, and bring to a boil.
6. Add edamame, and cook for 4 minutes.
7. Drain noodles, and add to pot with ginger.
8. Reduce heat to medium-low, and cook until edamame are tender but still firm, for about 1
minute more.
9. Blend 1 cup miso into 4 cups warm water using a fork to mix.
10. Reduce heat to low, and stir miso into soup, adding more miso for a more intense flavor, if
desired.
11. Add sesame oil and tamari to taste.
12. Sprinkle scallion greens on top. Serve hot.
This sounds delicious! I'm wondering if I can get the ingredients here in town to make it, as I have a daughter who loves udon. We can get most of the vegetables, though I'm not too sure if either of our grocers stocks the daikon or the edamame. I might have to go into the city for that, or track down a local farmer who is willing to grow some!
ReplyDeleteThank you for the lovely comment. You can use mushrooms for the daikon, though they are not the same in taste or texture. You can also use peas or green beans sliced if edamame cannot be found.
DeleteOne of my personal favorites! You always post the best soups!!!!
ReplyDeleteThank you for the lovely words, so very nice of you
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