Confession time…I’ve been perusing the rescue shelter website again. I know, I know. Don’t judge! I’m trying to talk Todd into getting an older, smaller dog. He’s seven years old and his name is Oreo and he’s been there since July 31st! So sad. Plus, Bailey needs a friend. Cross your fingers that he’ll come home with us soon! I have a feeling that soon after this post goes up, I’ll be in trouble…heh heh. Anyways, besides stalking the rescue site, I’ve been craving some udon soup. Big time. There’s this place in the mall in Anchorage (yes, we only have one mall…okay that’s a lie, but it is the mall) called Souper Bowl and they have the most wonderful udon soup and sometimes, a few times a year, I get a crazy-cracked-out-craving for it! So, I decided it was finally time to try to recreate it. I think I did a damn good job, too.
This soup could not be easier, and it’s “udon” healthy…udon…uber…get it? Oh nevermind. It’s packed with steamed veggies, cubed silken tofu and a healthy dose of miso. Udon noodles are my favorite noodle. I don’t really know what it is exactly about them but I just love ’em! I could not wait to make this soup and once it was done, I couldn’t stop eating it! It was an extra exciting day in addition to this soup, because Todd got me a surprise gift! See the bottom of the post to see what!
Veggie Miso Udon Soup
Inspired by Souper Bowl and No Whey No Cow
- –For The Broth–
- 1o cups water
- 3 Tbsp. soy sauce
- 3 Tbsp. erythritol (or sugar)
- 2 Tbsp. ginger paste (or finely minced ginger)
- 1 Tbsp. onion powder
- 1 Tbsp. garlic powder
- 4 green onions, sliced thinly
- 1 sheet of Nori seaweed, chopped
- 1/2 cup miso paste (I prefer red)
- 1 head of broccoli florets, chopped
- 2 large carrots, sliced
- 2 8 oz. packages of udon noodles (sauce packet tossed, eww)
- 1 12 oz. package silken tofu, cubed
- 2 large handfuls of fresh spinach
First, steam the chopped broccoli and carrots so they are just tender. Once done, set aside for use later.
In a large soup pot, bring the water along with all the broth ingredients, excluding the miso paste, to a boil. Once boiling, turn to a simmer and once it stops boiling, add in the miso paste. Whisk well to incorporate.
Now, add in the udon noodles and allow to cook for about 5 minutes, or until they have separated. Add in the cubed tofu and stir gently to combine.
Serve in a
giant normal-person, reasonable-sized soup bowl and add in the spinach, steamed broccoli, and carrots. Allow a few minutes for the spinach to wilt and then eat up!
Holy closeup! Helllllo spinach.
How did I get those macro photos? With a macro lens of course! Todd bought me one and Lightroom, as well! Hurray!
We He has a 20mm wide angle as well as a 50mm 1.4.
Oh, it’s Oreo! Look at him, he really needs some love! He must have put this on the blog…what a clever little guy.
On repeat, Wild Child – Someone Else