February 22, 2011

Miso Udon Soup

My father-in-law is visiting for 2 weeks. He usually makes it out to the west coast every year for the great pow. We went to Crystal Mountain on saturday and Stevens Pass yesterday. Saturday was nice and sunny, while yesterday we got a few inches of snow at Stevens. Let me tell you, I sure am feeling my quads today. I took a couple of bails yesterday off of the lifts at Stevens. The lifts are quite steep at the top. We also went rock climbing for 4 hours on Saturday, so my body is feeling the lactic acid burn today. My mother-in-law gave me a great recipe that I made last night (thanks Kathy). Miso udon soup. It was really easy to make and delicious.


2 cups veggie chicken or tofu
3 tbsp canola oil
8 cups veggie broth
1 cup sliced mushrooms
1 cup sliced carrots
1 cup snow peas
1 tbsp ginger
2 tbsp white miso
1 package of skinny or fat udon noodles
2 scallions
1 tbsp soy sauce

Fry veggie chicken or tofu in canola oil until brown. Set to the side.

Bring 8 cups of veggie broth to a boil.

Add the mushrooms, carrots, and ginger. Reduce the heat to medium and simmer for 10 minutes.

In a small bowl add one ladle of broth to the miso. Do not add the miso to the boiling soup or you will loose some flavor. Once miso is mixed in the small bowl, add it to the soup.

Add the udon, chicken, scallions, and soy sauce. Serve.


  1. oooooo this looks good i'm gonna have to try this recipe. i love miso soup.

  2. Brett T Greene03 January, 2013

    Looked super good, made it with tofu, something lacking even when I added more miso?