Miso Udon Soup with Seasonal Vegetables

This Miso Udon Soup is a delightful blend of traditional Japanese flavors and seasonal vegetables, offering a comforting and nourishing experience. The umami-rich miso base harmonizes with chewy udon noodles, while fresh vegetables add vibrant colors and textures. Perfect for a light lunch or dinner, this soup is both satisfying and healthy, meeting various dietary needs.

Ingredients:

• 200g udon noodles
• 4 cups vegetable broth
• 3 tablespoons white miso paste
• 1 tablespoon soy sauce (low-sodium)
• 1 teaspoon sesame oil
• 1 cup shiitake mushrooms, sliced
• 1 cup bok choy, chopped
• 1 carrot, julienned
• 1 green onion, chopped
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 tablespoon nori strips (optional)
• Toasted sesame seeds for garnish

Instructions:

1. Cook the udon noodles according to package instructions, then drain and set aside.
2. In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sautéing until fragrant.
3. Add shiitake mushrooms and carrots; cook until tender, about 5 minutes.
4. Pour in the vegetable broth and bring to a simmer. Stir in the miso paste and soy sauce until fully dissolved.
5. Add bok choy and simmer for another 2-3 minutes until just wilted.
6. Divide the cooked udon noodles into bowls and ladle the hot soup over the noodles.
7. Garnish with green onions, nori strips, and toasted sesame seeds before serving.