Udon Miso Noodle Soup

One 12-ounce package fresh udon noodles

4 cups chicken or vegetable stock

1 tablespoon fresh ginger, finely chopped

½ cup thinly sliced carrots

½ cup snow peas, sliced on the diagonal

½ cup fresh mushrooms

2 tablespoons white miso (shiro miso)

½ tablespoon soy sauce (to taste)

½ cup green onions finely sliced

Cook the udon noodles according to the package directions, drain and set aside. In a large saucepan, bring the stock to a boil. Lower the heat to medium and add the ginger and carrots and cook until the carrots are crisp-tender, 1 to 2 minutes. Add the snow peas and cook until slightly tender but still bright green, about 1 minute. Add the mushrooms, cook for 30 seconds and remove from the heat. Spoon the miso in a medium bowl and add a ladleful of hot broth. Whisk until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. Do not boil the soup with the miso, as the miso will become gritty. Stir in the noodles and the green onions. Add soy sauce to taste.

Serves 4

* Adapted from catcora.com