What better way to feel nourished than a simple warming soup? Chock full of freshly chopped veggies, grated fresh ginger, and fermented miso, this soup was inspired by favorite herbs and vegetables found in New Chapter products! We recommend eating with a spoon and a fork (or chopsticks) to not miss any of this slurpable one-bowl meal.Ingredients
- Dried Seaweed, 1 Tbsp – wakame or kelp*
- 1/4 Cup Dried Mushrooms – tree ears or shiitake*
- 1 Tbsp. toasted sesame oil
- 1 Onion, medium, sliced into strips
- 1 Tbsp. Ginger* - fresh grated or powdered
- 3 C sliced or chopped Vegetables – Choose from bok choy, cabbage,* daikon,* carrots, zucchini, broccoli,* celery, asparagus, green beans, red or green pepper
- 1 Package Udon Noodles – brown rice* or traditional wheat
- 1 32 oz. container Vegetable Broth or 6-8 C Water
- Tamari – a few dashes
- Yellow (mild) or Red Miso – heaping tsp. per bowl, less for a milder broth
- Sesame seeds, toasted if possible
Other ingredient ideas: spicy black bean paste, sliced scallions, chopped parsley, cubed tofu
*Ingredients also found in some New Chapter supplements
- Place the seaweed and dried mushrooms in a bowl and cover with boiling water. Let sit for about 10 minutes while prepping your selected vegetables; then drain and set aside.
- Clean & chop vegetables; set aside. Keep the onions and ginger separate, as they will be used first.
- Set a large pot of water to boil for the udon.
- Heat oil over low heat in a large skillet or pot and sauté the onions and ginger. When they have started to brown, add the remaining vegetables and lightly stir-fry for 4-6 minutes, bringing out their flavors until crisp-tender.
- Before the veggies lose their crunch, add the broth. Bring everything to a simmer over medium heat.
- Meanwhile, when the water is boiling, cook the udon noodles. Follow package directions for cooking time—you can slightly undercook since they are being added to the hot soup later. Drain the cooked pasta. Stir in a ½-tsp. of oil to prevent the noodles from sticking together while finishing the soup.
- When the soup is steadily simmering, add a few dashes of tamari plus the chopped seaweed and mushrooms. If you’re using spicy bean paste, tofu, or other protein, add that now.
- Stir in the cooked udon noodles until heated through. Turn off heat.
- To serve, stir a spoonful of miso together with a few tablespoons of the soup liquid into each bowl. (Miso should never be boiled.) When the miso is dissolved, fill the bowl with soup.
- Garnish with sesame seeds. A sprinkling of scallions or parsley is also a nice addition.