This soothing soup is filled with deeply satisfying umami (savory) flavor as well as health empowering nutrients. You can easily make it meatless by switching to vegetable broth, or give it more heft by adding leftover cooked chicken or pork.
- 4 ounces udon noodles
- 1 tablespoon canola oil
- 1 teaspoon toasted sesame oil
- 12 ounces shiitake mushrooms stemmed and sliced
- 1 tablespoon minced fresh ginger
- 3 garlic cloves minced
- 1 bunch scallions chopped
- 2 cups shredded Napa cabbage
- 1/4 ounce dried wakame seaweed
- 8 cups low sodium chicken broth
- 1/2 cup red miso
- 8 ounces extra firm tofu cut into 1/2-inch cubes
- Yield: 4-6 Servings
- Course: Soup
- Cook udon noodles according to package directions; drain, rinse under cold water and drain again.
- Heat the canola and sesame oils in a 5-quart saucepan over medium-high. Add the mushrooms and cook, stirring occasionally, until wilted, 4-5 minutes. Stir in the ginger, garlic and scallions until fragrant and scallions wilt, about 1 minute. Add the cabbage and cook, stirring often, until wilted, 1-2 minutes. Stir in the seaweed and cook, stirring, 10 seconds. Add the broth and miso, stirring until miso dissolves, and bring just to a simmer. Reduce the heat to medium and simmer 15 minutes. Add the tofu, return to a simmer and cook 5 minutes longer.
- Divide the noodles among the bowls then ladle in the hot soup; serve immediately.