Japanese Miso Udon Noodle Soup

Ingredients:

• 1 tbsp sesame oil

• 2 garlic cloves, minced

• 1-inch ginger, grated

• 4 cups dashi broth (or substitute with vegetable broth + 1 tbsp soy sauce + 1 tsp mushroom powder)

• 2 tbsp white or yellow miso paste

• 1 tbsp soy sauce

• 1 tsp mirin (optional, for a hint of sweetness)

• 1/2 block firm tofu, cubed

• 1 baby bok choy, halved or quartered

• 1/2 cup shiitake mushrooms, sliced

• 2 servings frozen or pre-cooked udon noodles

• 1 scallion, sliced thin

• Toasted sesame seeds or nori strips, for garnish

Instructions (Nutri-Stahl 3 QT Method):

1. Preheat the 3 QT pot over medium heat and add sesame oil.

2. Sauté garlic and ginger for about 1 minute until fragrant.

3. Pour in the dashi or broth. Bring to a gentle boil.

4. Reduce heat to low. In a small bowl, mix miso paste with a bit of hot broth until smooth, then stir into the pot.

5. Add soy sauce, mirin, and tofu cubes. Simmer for 5 minutes.

6. Add mushrooms and bok choy. Cover and let it simmer for another 5 minutes until veggies are tender.

7. Add udon noodles and simmer until heated through (about 2–3 minutes if pre-cooked).

8. Serve hot, garnished with scallions, sesame seeds, and nori if desired.