I was out the door at 7:00 a.m. this morning to visit the doctor, and by the time I got home, groceries in tow, it was after 12:00 p.m. I had emails to respond to, cupcakes and cookies to bake and 5 hungry kids to feed, all before 5:00 p.m. when I needed to have dinner ready to go and myself out the door.
With no time to think, much less spend even 30 minutes preparing lunch, I started water and broth heating on the stove. A few handfuls of spinach and mushrooms sliced as thin as possible and it was nearly time for lunch.
The perfect meal when you’re just out of time, this udon noodle miso soup comes together in a flash and makes a warm and comforting light meal. Fresh udon makes cooking time for the noodles basically nil, which makes this soup perfect for days just like this one.
Quick Udon Noodle Miso Soup
1 cup water
3 cups chicken or vegetable stock
1/2 cup mushrooms, thinly sliced
2 cups baby spinach leaves or baby bok choy
12 ounces fresh udon noodles, cooked according to package directions and drained
5 scallions, diced
2 tablespoons white miso paste
Bring broth and water to a simmer over medium-high heat. Add in mushrooms and spinach or bok choy. Simmer for 5 minutes or just until leaves start to wilt and mushrooms are transparent. Place cooked noodle and diced scallions in the pot. Turn the heat off and whisk in the miso paste until combined. Serve immediately.
Makes 4 servings.