Tofu Udon Miso Soup
Enjoy this healthy, colorful, and delicious soup. Combining the light sweet miso with the smoky dark miso gives the broth a nice balanced taste. The noodles, tofu, and vegetables make it quite nutritious. Pair with a side of rice or whole-grain bread for a satisfying light meal.
Serves four to five
1 tbsp sesame or olive oil
1 medium red onion
2 cloves garlic
½ tsp grated fresh ginger root
1 medium carrot
14 ounces firm tofu
4 ½ cups water
1 pkg udon noodles
2 tbsp South River Sweet White Miso
2 tbsp South River Hearty Brown Rice Miso
1 small sweet red pepper
hot chili flakes (optional)
1.Cook udon noodles according to directions on package. Set aside.
2. Heat oil in a sturdy pot on medium heat. Add chopped onion, chopped garlic and shredded ginger. Saute and stir occasionally for about 1 minute.
3. Stir in the carrot cut in thin half rounds or matchsticks. Add ¼ cup of water and cover. Cook for about 1 minute.
4. Add 5 cups water. Bring to a gentle boil. Add two cups of tofu cut into small cubes.Cook for 2-3 minutes.
5. Add two cups cooked udon noodles.
6. Add a few thin pieces of sweet red pepper cut in crescents.
7. Put ½ cup of broth from soup into a small bowl and add the miso.
Pour this mixture through a mesh sieve into the soup. Turn off heat. Do not boil after adding miso.
8. Add ¼ tsp hot chili flakes if desired and garnish with thin sliced scallions.