Tasty Vegetable Miso Udon Soup: Feel Good About Eating Your Veggies Wenna Pang May 12, 2014 Cooking, Cool, Health, Recipes Udon, those addictive thick chewy noodles have strung together the hearts of many. No denying it, I’m a huge fan myself of this delicious Japanese favorite, ranking it as high as my love for ramen. The funniest part, is that Miso Udon soup isn’t even the most amazing part of the dish, these noodles are actually only mildly flavored and pretty tasteless on its own. It’s the soup and ingredients that take the credit for that long lasting memorable taste. Pair Udon with anything from seafood to meat to soy sauce, it will still taste amazing as it goes well with many ingredients. To add bonus points, it’s also a healthier alternative since it’s a wheat and flour based noodle. If you want to go all out on the healthy scale or just in the mood for some vegetarian cuisine, this Veggie Udon recipe is a must try. Warning to Carnivores: This veggie Udon recipe is serious about their vegetables, there’s no meat in sight whatsoever. But meat lovers, you can relax, once you take a bite of those chewy thick noodles soaked in a spoonful of rich Miso soup, you’ll be so in love, you’ll have forgotton all about meat. Then by the last bite, you can lay back, successfully pat yourself on the back, and feel extra good about eating your veggies. Vegetable Miso Udon Soup 2014-04-25 01:46:36 Serves 6 A vegetable Udon soup so delicious, you'll feel amazing about eating your veggies. Write a review Save Recipe Print Ingredients Broth -10 Cups of water -3 Tablespoons of soy sauce -3 Tablespoons of sugar -2 Tablespoons of ginger paste (finely minced ginger will work too) -1 Tablespoon of onion powder -1 Tablespoon of garlic powder -4 Tablespoons of onions (Keep them thinly sliced!) -1 sheet of chopped of Nori Seaweed -1/2 Cup of Miso paste The Good Stuff -1 Head of broccoli, chopped into florets -2 Large sliced carrots -2 Packages (8 oz.) of Udon noodles -1 Package (12 oz.) of cubed silk tofu -2 Large handfuls of spinach Instructions Chop the broccoli and carrots, steam them until tender, then set aside for later In a large soup pot, boil water and the broth ingredients, leaving out the Miso paste Once everything’s boiled, throw in the Miso paste Add in the Udon noodles, then cook for another 5 minutes Add in the tofu afterwards, then stir gently Serve in the largest bowl you can find (chances are you’ll be craving for seconds!). Add in the veggies, letting the spinach soak in for a few minutes. Grab a pair of chopsticks and dig in! Notes This Veggie Udon doesn’t take its name lightly, it’s meant to be loaded with vegetables so don’t just stop at the broccoli and carrots. This Miso soup welcomes all veggies, so throw in as much as your heart desires. By the end of the meal, your health will certainly thank you for it. By Wenna Pang Adapted from Produceonparade.com Adapted from Produceonparade.com So Good Blog http://www.sogoodblog.com/ Becoming a health nut? Check out our other delicious veggie recipes! SummaryRecipe NameVegetable Miso Udon SoupPublished On 2014-05-12Average Rating 3.5 Based on 3 Review(s) The following two tabs change content below.BioLatest Posts Wenna Pang A writer and photographer who's in love with new experiences, visual art, and the written word. Born and raised in Chicago, I've also spent time living in New York City, Hong Kong, and traveled throughout various places. A travel enthusiast by heart, I love roaming new places and exploring the people & food that comes with it. As an avid story teller, I love sharing my discoveries, whether it be my latest travel experience or newest food adventure. I truly believe that food is the universal factor that connects all of us, no matter how different we may be in other ways, we cannot deny that there’s at least one thing that we love to eat and that one favorite food magically and unconditionally gives us comfort and pleasure. That feeling is one of the purest forms of happiness and I’d love to share that feeling through my work Latest posts by Wenna Pang (see all) Corn Milk Recipe : How to Milk Corn on the Cob - February 11, 2015 Beef Barley Stew : See what’s Brewing - February 10, 2015 ShuMai Recipe : Have Some Dim-Sum - February 6, 2015 Leave a Reply Cancel Reply Your email address will not be published.CommentName* Email* Website Current [email protected]* Leave this field empty Notify me of follow-up comments by email. Notify me of new posts by email.