This soup is chock-full of vegetables!
Cook 2 ounces of udon noodles according to package directions - I found the most beautiful brand of handcrafted organic udon from Koyo. Drain, then rinse with cold water and set aside.
In a saucepan, bring 1 and 1/2 cups water and 1 and 1/2 cups vegetable broth to a boil. Add the cooked udon, 1/2 cup thinly sliced napa cabbage, 1/2 cup (1/8-inch thick) slices of carrot, 1/2 cup thinly sliced red bell peppers, 1/2 cup snow peas (cut into pieces on the diagonal), 1/2 cup thinly sliced shiitake mushroom caps, and 1/4 cup finely chopped green onions. Remove the pan from heat.
In a separate bowl, combine 1 tablespoon fresh-squeezed lime juice, 1 and 1/2 teaspoons peeled and minced fresh ginger, 1 and 1/2 tablespoons miso, and 1 teaspoon chile paste with garlic; stir with a whisk, and add to the soup.
For the miso, the original recipe called for yellow miso. This ingredient confused me a bit, as the grocery story had only red miso or white. I bought the white, and when I opened it, it looked pretty yellow-tinged to me! From what I could glean online, the two are fairly interchangeable, so use either white or yellow miso, whichever your supermarket carries.
Sprinkle the soup with 1 tablespoon minced cilantro, then ladle 1 and 1/2 cups of soup into each of 3 bowls. Each serving is 220 calories - serve with a wedge of lime if you like!
(Note: I didn't even realize until the next morning that I had used flat-leaf parsley instead of cilantro - luckily the amount was so small that I never detected the difference!)
udon noodles $2.99
vegetable broth $3.79
napa cabbage $6.31
snow peas $0.36
shiitake mushrooms $1.20
white miso $4.99
The Vegan Pantry
- Vegan yogurt - Whole Soy http://www.wholesoyco.com/
- Vegan milk - Silk http://www.silksoymilk.com/
- Vegan Feta - Sunergia http://www.sunergiasoyfoods.com/
- Vegan Cheese - Galaxy Foods http://www.galaxyfoods.com/
- Vegan Eggs - Ener-G http://www.ener-g.com/
- Vegan Butter - Earth Balance http://www.earthbalance.net/product.html