Lemon miso soup with udon noodles
I have a real weakness when it comes to Asian style soups. If I could, I would eat soup with udon noodles all the time.
The creation of this soup came about because I was looking for breakfast ideas when I got home from my graveyard shift. When I looked through the cupboards, I saw the udon noodles and it evolved from there.
I am starting to love lemon flavored foods, so it only made sense to spike this soup with some fresh lemon too. Miso and lemon are a match made in heaven.
2c veggie stock
2c mushroom stock (or you can just used all veggie stock)
6 green onions (chopped)
Juice of 1/2 lemon
Zest of 1/2 lemon
8 cremini mushrooms, cleaned and sliced
4 oz. firm silken tofu, cut into 1/2 inch cubes
2T white miso paste dissolved into 1/2c water.
1 serving of pre-cooked udon noodles (if you are starting with dried noodles, make and rinse with cool water, and set aside.)
In a medium pot, over medium heat, add the first 6 ingredients. Allow to come to heat, but don't boil. (5-8 min). When the liquid is very hot, add the tofu and stir gently. Let sit for 2 min. after adding the tofu to come back up to heat. While this is heating, add the noodles to a large bowl.
When the liquid is very hot, but not boiling, add the miso mixture. Stir well and add everything to the bowl of noodles.
Garnish with a lemon slice or more green onions.
That is it. Easy soup preparation and yet such an amazingly wonderful soup. I served mine with some steamed rice on the side.