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Japanese   -   Miso Soup With Udon   adapted from global vegetarian

  • 1 Tablespoon Canola Oil
  • 1 Medium Yellow Onion -- finely chopped
  • 2 Large Carrots -- peeled and dice
  • 2 Cloves Garlic -- chopped
  • 6 Cups Vegetable Stock
  • 3 Strips Kombu -- soaked and diced
  • 4 Large Scallion -- chopped
  • 2 Inch Daikon -- sliced thin
  • 4 Ounces Udon
  • 3 Tablespoons Miso Paste
  • 1 Cup Bean Sprouts
  • Salt And Pepper -- to taste
Directions Saute onion, carrots and garlic over medium heat. 7 minutes. add stock, kombu, half of scallions and daikon. Bring to simmer, 5 minutes. add udon. cook over medium heat until noodles are al dente. Meanwhile, dissolve miso paste in 3 tablespoons warm water. just before serving, stir in paste. do not boil soup once miso has been added. ladle soup in bowls and top with scallions and bean sprouts. season with salt and pepper at table.
Serves 6
Time to Make 0:00

Printer version   2 Votes - Yum: 4, Easiness: 3.5, Speed: 3, Overall: 3.5 Rate this recipe

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