This is a quick and easy meal that I always make when I am in a rush. It is really simple because most of the ingredients are store bought, but there is enough freshness to make it feel homemade.  You can get pretty fancy with this recipe or you can keep it really simple.

Things that you will need for the broth: unsalted chicken broth and  miso paste.  The miso is pretty salty so always go for unsalted broth.  There are many different types of miso: white, red and yellow.  Each have slightly different taste so experiment.  (I know there is one that you usually use for miso soup but hey I like to experiment.)

These are some optional things you can add to your soup: bonito flakes and wakame seaweed.  They add an additional depth to the soup. You can also add mushroom and kombu.

Begin by boiling the chicken broth.  In a bowl take some of the warm broth and stir in 2-3 tablespoons of miso paste. Stir until completely dissolved.  You can add more paste if you want the soup to be saltier. While you are doing this, boil a large pot of water.

Add the bonito flakes to the broth and simmer.  Add the miso and wakami after you boil the other goodies.

While the broth is simmering, prepare the goodies. These can range from veggies, sliced meat, egg, dumplings and fish balls.  Just add anything you like.

I usually get some dumplings. This time I got some wonton, Hon’s pork dumplings, yam noodle bundles, bok choy and green onion.

Boil the wonton and dumplings in the pot of water. They are done when they float to the top.

Usually I boil the veggies in the soup since it adds flavor to the soup. After you remove the veggies, add the miso paste and wakame seaweed and bring the soup back to a boil.

Place all the cooked goodies in a bowl and set aside.  Boil the udon noodles.  I prefer using the frozen udon. The texture is much better than the other types. Place the noodles in the bowls.  Place cooked goodies on top and pour in some hot soup.

Serve sprinkled with green onion and enjoy.

Easy Miso Udon

• 1 box of chicken broth
• 2-3 tablespoon of miso paste
• 1/4 cup bonito flakes
• 1/4 cup wakame seaweed
• dumplings
• yam noodles
• veggie
• green onion
• frozen udon

Boil a pot of water.  Boil the chicken broth in another pot.  In a bowl pour some warm broth and dissolve the miso paste.  Toss in the bonito flakes into the soup and allow the soup to simmer.  Meanwhile, boil the dumplings in the water until they float. Set aside.  Boil the yam noodles in the water for 1-2 minutes.  Boil the veggies in the soup, remove and set aside.  In the soup add the wakame seaweed and dissolved miso and bring to a boil.  Boil the udon in the water and follow the instructions.  You can also taste it to see if it is cooked.  It does not take long. Drain and place the noodles in a bowl.  Place all the cooked goodies on top of the noodles and pour in the miso broth.  Top with green onion and ENJOY!

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