Miso soup with Udon Noddles.

In Okemos, around this time of the year, by night, you begin to feel the nippy cool breeze, declaring the onset of fall. It’s one of the most pleasant time of the year where the blazing sun is calmer and nite is cool and not stinging. And around this time of the year I start to crave for something warm and a bowl of soup completes it. So Here is tried and test default  Miso soup with Udon noodles.

For this, You need to pay a visit to your local Oriental store in your neighborhood.  
 Ask and don’t look for  Shiro Miso if you have no clue what it is..(psst .. soybean paste)  …or you might choose to be my disciple  and do exactly what I did which is , look for it in every aisle approx 12 min and then ask owner, who then takes you straight to freezer section.  Ask for white shiro miso with Dashi added. I bought mine from Lotte market. Vegan avoid dashi and ask for without .. Dashi is Japanese chicken bouillon.

I basically added vegetables I love in soups..so I finely chopped carrots, mushrooms,  scallions, baby bok Choy, bean sprouts and snow peas.Cut them real fine so they cook faster.
  Recipe, requires seaweed but oh!  well ,I forgot to buy them!

Other Ingredients are:

• 5 cups Vegetable or chicken  broth.( low sodium).
  1 cup water.
  1 1/2 teaspoons instant dashi granules( optional).
  2 heaps tbsp of miso paste( mix in water to remove lumps).
  1 tablespoon dried seaweed, soaked in water.
  1  cup cubed tofu( semi firm).
  ½  tsp cayenne pepper ( optional).
  Udon noodles from frozen section (  Udon is made from wheat).
  and vegetables given above  or add your favorite vegetables.

Boil water for Udon .Cook Udon based on how much you want.

In boiling broth, add thinly sliced vegetables and tofu, and seaweeds, simmer and cook for 10-12 minutes.  Once tender add diluted Miso paste, stir and switch off your stove.You are done. Do not boil once you add Miso paste. Serve Steamy hot  and enjoy!