Being a native Virginia Beach, I did not get to enjoy much snow as a kid. I've seen pictures of a blizzard from when I was two years old, but that's about it when it comes to significant snow storms! Naturally, since we moved back to the mountains of southwest virginia, I've been eagerly awaiting that first significant snow fall. Luckily, the weather did not disappoint! Only 4 days after our warm weather hiking adventure, our backyard looked like this:
|Kenya certainly had a ball with it!|
After all of our fun in the snow, I wanted some hearty soup to warm up. One of my favorite go-to soups in the past has been this:
I've been meaning for a while to make Udon soup from scratch, so finally I had all the ingredients on hand and the snow provided the perfect motivation. Here's what you'll need:
|Check out any ethnic grocery story to find Udon noodles, miso paste and wakame.|
4-6 white mushrooms, diced
1 onion, diced small
2 carrots, peeled & diced small
2-3 green onions, diced (garnish)
1 - 16oz package Udon noodles
4 tbsp miso Paste
2 tbsp wakame flakes
16oz tofu, diced into squares
8 cups water
Salt & pepper to taste
In a large saucepan, heat 1 tbsp olive oil over medium-high heat. Add onion & sauté about 1 minute. Add remaining vegetables and sauté 1-2 minutes. Add water, followed by the wakame flakes. Allow to simmer for 3-4 minutes. Reduce the heat so the soup is no longer boiling and add the miso, 1 tbsp at a time while stirring thoroughly. Once well mixed, add the udon noodles and stir throughout (they are very long, so you would probably benefit in cutting the in half or thirds before adding the the soup).
If desired, sauté the tofu separately until lightly brown (no need to overcook). Add to the entire batch or each individual bowl.
Garnish with diced green onions, salt & pepper to taste and enjoy!