This recipe kind of culminated itself, from me wondering 1) how the heck to use miso, 2) what to do with the silky tofu I bought and didn’t do anything with, and 3) a craving for Japanese noodles. I have to say, it turned out quite nice. 🙂
- 12oz Udon noodles
- 2 large carrots, sliced into thin rounds
- 5-6 white button or cremini mushrooms, stemmed and chopped
- 8 cups vegetable broth
- 2 Tbsp white miso paste
- 1 tsp ginger, fresh or powdered
- 1 (14oz) container silken tofu, cut into thin 2 inch long slices
- 3 green onions, diced
- 3/4 cup raw cashews
- Optional: pinch of red pepper flakes
Cook udon noodles in water per packaging instructions, drain, rinse under cool water and set aside.
Meanwhile, in a large pot, bring vegetable broth to a boil and add carrots and ginger. Reduce to a simmer and cook 2-3 minutes. Then add mushrooms, cooking 5 more minutes. Remove from heat and transfer a ladle-full of hot broth into a small dish or bowl.
In the small dish, add miso paste and mix well until all dissolved. Pour this back into the pot with broth and vegetables.
Add noodles, green onions, tofu, and cashews to soup and stir gently. Serve with a sprinkle of red pepper flakes, if using.