Udon Miso Soup

servings: 1, cooking time: 20 min, weight: 114 g / 4.02 oz, cooking gear: one-pot

Category: asian, dairy-free, lightweight, one-pot, pasta, soups, vegan, vegetarian

nutrition info:

calories: 324, protein: 15 g, carbs: 62 g, fat: 3.2 g, sugars: 11.4 g, sodium: 1746 mg

you'll need:

1 tablespoon dried sliced shiitake mushrooms
1 teaspoon dried wakame seaweed
1 bundle (about 85g/3oz) udon noodles
1 packet (about 18g/0.63 ounce) instant miso soup

at home:

on the trail:

Put shiitake mushrooms in a pot, add 1 cup water, and let stand 10 minutes.
Place pot over medium heat; bring to a boil.
Pour in wakame seaweed and noodles; cook for 3-4 minutes, until noodles are cooked through, but still firm and al dente.
Remove from the heat, add miso, and stir until paste dissolves completely.

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1 Comment

  1. Shannon on July 6, 2016 at 5:10 pm

    Very tasty! I reduced the amount of water to make it thicker and added extra miso (3 packets for 2 people). My partner doesn’t like mushrooms, so I substituted mixed dehydrated veggies (from Karen’s Naturals). For protein, I added a few squares of “snow dried tofu” that I found in the Asian food section of my local health food store.

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