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Udon Bowl with Veggies
Udon Bowl with Veggies
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Prep Time:
20 minutes
Total Time:
35 minutes
Satisfying, veggie-packed miso noodle bowl - quick, easy, and fish-free.
Ingredients:
  • 10 oz udon noodles
  • 8 cups unsalted chicken broth
  • 1 tablespoon low-sodium soy sauce
  • 2 bunches scallions, cut diagonally, white and green parts divided
  • 1 bag (10 oz) frozen organic Chinese-style stirfry vegetable blend
  • 1/4 cup white miso
  • 3 tablespoons water
  • 1 cup chopped Thai basil leaves
Instructions:
  • Prepare the udon noodles according to package instructions, then rinse thoroughly under cold water.
  • In a 4-quart saucepan, bring the broth and soy sauce to a gentle boil. Stir in the scallion whites and frozen stir-fry blend. Cook for about 3 minutes until the vegetables are tender.
  • Whisk miso and water in a small bowl and pour into a saucepan. Lower heat, add cooked noodles, and simmer for 3 minutes to heat through. Serve soup in 8 bowls and garnish with basil leaves.

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