Best Vegetables Udon In Chicken Miso Broth Recipes

UDON BOWL WITH VEGGIES

Udon Bowl with Veggies image

This quick and easy, fish-free twist on miso soup is both filling and delicious. The reduced sodium and high veggie content makes for a lighter, but no less satisfying Asian noodle bowl.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 8

Number Of Ingredients 8

Ingredients

10 oz udon noodles
8 cups unsalted chicken broth
1 tablespoon low-sodium soy sauce
2 bunches scallions, cut diagonally, white and green parts divided
1 bag (10 oz) frozen organic Chinese-style stirfry vegetable blend
1/4 cup white miso
3 tablespoons water
1 cup chopped Thai basil leaves

Steps:

Cook udon noodles as directed on package; drain and rinse well under cold water.
Meanwhile, in 4-quart saucepan, heat broth and soy sauce to gentle boil. Add whites of scallions, then frozen stirfry blend. Cook about 3 minutes or until vegetables are cooked through.
In small bowl, beat miso and water with whisk; add to saucepan. Reduce heat to low, and add cooked noodles. Simmer about 3 minutes, just to rewarm noodles. Divide soup among 8 serving bowls; top with basil leaves.

Nutrition Facts : Calories 180, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 4 g, Protein 11 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 2 g, TransFat 0 g

VEGETABLES & UDON IN CHICKEN - MISO BROTH

Vegetables & Udon in Chicken - Miso Broth image

This is a good healthy soup. It takes time, but is worth it. It is based on a Womens Weekly recipe.

Provided by Latchy

Categories Weeknight

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 kg chicken bones
5 liters water
2 medium carrots, chopped coarsely
2 stalks trimmed celery, chopped coarsely
4 black peppercorns
2 bay leaves
2 medium yellow onions, chopped coarsely
10 dried shiitake mushrooms
65 g white miso
50 g ginger, sliced thinly
60 ml soy sauce
600 g fresh udon noodles
1 large carrot, sliced finely extra
4 green onions, sliced finely
2 sheets toasted nori, sliced finely

Steps:

Combine bones, the water, carrot, celery, peppercorns, bay leaves and brown onion in large saucepan, bring to boil.
Simmer uncovered 2 hours.
Strain through muslin lined strainer into large bowl.
Reserve stock, discard bones and veges.
Meanwhile place mushrooms in medium heatproof bowl, cover with boiling water.
Stand about 20 minutes or until just tender; drain.
Discard stems, slice caps thinly.
Bring stock to boil.
Add miso, ginger and sauce, simmer uncovered 5 minutes.
Just before serving, stir in noodles and mushrooms; simmer uncovered until noodles are just tender.
Stir in extra carrot and green onion; sprinkle with nori.