Ingredients
1 cup water
3 cups chicken or vegetable stock
1/2 cup mushrooms, thinly sliced
2 cups baby spinach leaves or baby bok choy
12 ounces fresh udon noodles, cooked according to package directions and drained
5 scallions, diced
2 tablespoons white miso paste
Directions
Bring broth and water to a simmer over medium-high heat. Add in
mushrooms and spinach or bok choy. Simmer for 5 minutes or just until
leaves start to wilt and mushrooms are transparent. Place cooked noodle
and diced scallions in the pot. Turn the heat off and whisk in the
miso paste until combined. Serve immediately.
Makes 4 servings.
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