Japanese Udon Noodle Soup

In 'cat cora's classics with a twist'

Cook the udon noodles according to the package directions.

Drain and set aside.

In a large saucepan , bring the stock to a boil.

Decrease heat to medium and add in the ginger and carrots.

Cook until the carrots are crisp-tender , 1-2 minutes.

Add in the snow peas and cook until slightly tender but still bright green , about 1 minute.

Add the mushrooms , cook for 30 minutes , and remove from heat.

Place the miso on a medium bowl and add a ladleful of hot broth.

Whisk until the miso is completely dissolved , then stir the mixture back into the soup.

Do not let the soup come to a boil , or the mixo will lose some of its flavor.

Taste the soup for saltiness and add soy sauce to taste.

Stir in the scallions.

With tongs , place noodles in each soup bowl.

Ladle in the soup and serve hot.

udon noodles, chicken stock, fresh ginger, carrot, snow peas, brown button mushroom, white miso, soy sauce, scallion