Udon Miso Soup



2 9-ounce packages frozen udon noodles

3 ounces dried sliced shitake mushrooms

3 cups boiling water

12 cups low sodium chicken broth

0.3 ounces dried seaweed, cut into strips

4 cups broccoli florets (I used 12 ounces of frozen florets)

9 ounces fried tofu (called soy cutlets), cut into long thin strips

1/2 cup dashi miso paste with bonito extract

5 green onions, thinly sliced


Prepare udon noodles according to the package directions, drain, and rinse well with cold water.

Place mushrooms and boiling water in a medium bowl and stir well; let sit for 30 minutes or until mushrooms are rehydrated. Place mushrooms and mushroom stock, chicken broth, seaweed, broccoli florets, and tofu in a large stockpot and bring to a boil. Reduce heat to low and place 2 cups of broth in a medium bowl. Stir in miso and return to stockpot; stir well (make sure the miso doesn’t boil or you will kill the flavor!). Stir in noodles and green onions and serve. Makes 6 servings.