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Miso Udon Noodle Soup
This recipe serves about 6.
Ingredients:
- 1 T oil
- 1 head garlic, minced
- 1 1/2" piece of ginger, shredded
- 4 carrots, grated
- 1 bunch of green onions, chopped and divided into 2 batches
- 1/4 c. soy sauce
- Zest of 1 orange, grated
- 16 oz. tofu, cubed
- 10 c. water and/ or vegetable broth
- 1/2 c. white miso paste
- 1 cube frozen spinach, or several handfuls of fresh spinach
- 20 oz. udon noodles
- 2 T rice vinegar
Directions:
- Heat oil in a large stock pot. Stir fry ginger and garlic in oil until fragrant.
- Add carrots and half of green onions, continue to stir fry for 1 min.
- Add soy sauce, tofu and orange peel, and stir fry 30 sec.
- Dissolve miso paste in 2 c. water or broth and add to pot, along with the rest of the water or broth.
- Bring to a simmer, cook 2 min.
- Add spinach and cook 2 min. (longer if it's frozen).
- Add udon noodles, and cook until noodles are soft and warmed through.
- Stir in rice vinegar and serve.
Serve with remaining green onions as garnish.
Vegetarian Recipes
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