Miso-Ginger Udon Noodle Soup

Ingredients

• Dried Udon Noodles
• Fresh Ginger, grated
• Sesame Oil
• Carrot, peeled, halved and sliced 1/4 inch thick
• Frozen Edamame
• Soy Sauce
• White or Red Miso
• Scallions, sliced thin
• Sesame Seeds, toasted

Steps

1. Bring 2 quarts water to boil in large pot. Add noodles and cook, stirring often, until tender. Drain noodles, rinse well, and drain again; set aside.
2. Meanwhile, heat ginger and oil in large pan over medium-low heat, stirring often, until ginger is gragrant and beginning to brown, about 2 minutes. Stir in 3-3/4 cups water, scraping up any browned bits, then stir in carrot, edamame, and soy sauce. Increase heat to medium, bring to simmer, and cook until vegetables are tender, 3-5 minutes.
3. Transfer 1/2 cup hot broth to small bowl or measuring cup and whisk in miso. Stir miso mixture and noodles into soup and return to brief simmer. Off heat, season with extra soy sauce to taste. Top individual portions with scallions, drizzle with extra oil, and sprinkle with sesame seeds before serving.

Notes!

"The Complete Cooking For Two Cookbook" America's Test Kitchen