Oodles of Noodles: Warm Up With This Hearty Miso Udon Soup

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We’re finally getting what we’ve needed for months here in Northern California, a dose of stormy, wet weather. The hills are turning fresh and spring green, at last. With drizzle coming down outside, I decided to warm up my insides with a bowl of udon noodles and vegetables in a rich miso broth. Although I usually recommend whole grain noodles (brown rice, whole wheat, buckwheat), I must confess that sometimes the allure of fat, wheaty udon calls to me. I especially like fresh udon noodles, because not only do they save time, but they seem to drink in the broth and become more succulent than dried noodles do. Of course, if you can’t find fresh udon noodles in your Asian or natural foods market, dried will do, as will linquine. In either case, you will need to take the extra step of cooking them separately according to package directions. I think you’ll love that this recipe begins like a stir fry, and then after water is added, becomes soup.  You could have this on the table in 20 minutes, and you need dirty only one pot: your trusty wok. If you live alone, as I do, I’ve scaled this recipe for you.  I ate a little more than half for dinner, and just finished off the rest for lunch. Perfect. It’s still raining outside and inside, I’m feeling warm and cosy. Recipe, after the jump.

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