Cozy up with this quick and easy Miso Mushroom Noodle Soup from YouCare-SelfCare
Made with fresh Highline Mushrooms, savory miso broth, and tender udon noodles, it’s a flavorful plant-based meal that comes together in just 15 minutes, perfect for busy weeknights or a nourishing lunch.
Ingredients:
16oz Highline White Mushrooms, sliced
1 tablespoon avocado oil
1 medium carrot diced
1 celery stalk diced
1 diced carrot
3 cloves garlic minced
1 tablespoon fresh ginger minced
4 cups vegetable broth
2 tablespoons soy sauce
2 tablespoons white miso paste
1 pack refrigerated udon noodles
½ teaspoon sea salt
¼ teaspoon black pepper
2 green onions, sliced for garnish
Sesame seeds, for garnish
Instructions:
1.Heat oil in a large pot over medium heat. Add the carrot and celery and cook for 3 minutes, until slightly softened.
2.Add the mushrooms and cook for 5 minutes, until they release their moisture and start to brown.
3.Stir in the garlic and ginger. Cook for 1 minute, until fragrant.
4.Pour in the vegetable broth and soy sauce. Bring to a gentle simmer and cook for 8 minutes to blend the flavors.
5.In a small bowl, stir miso paste with ½ cup hot broth from the pot until smooth. Return the mixture to the soup.
6.Add udon noodles, salt, and pepper. Cook for 2 minutes (longer if using dry noodles) until noodles are tender.
7.Ladle into bowls and top with green onions and sesame seeds.
