Warming Soy Milk Miso Udon

Name: Warming Soy Milk Miso Udon
Yield: 2 servings
Cuisine: American
Ingredients: 2 packs Udon noodles; 1 Left over vegetables; 400 ml Additive-free soy milk; 200 ml Water; 1 Dashi stock granules; 1 tbsp Miso; 1 Green onions; 1 tbsp Sesame oil

cookpad.japan @cookpad_jp

I got tired of eating regular udon and made this using ingredients I had in the refrigerator.

Any leftover vegetables you have in the fridge will be good.
I used cabbage, shimeji mushrooms and bean sprouts. Recipe by Kanachin

I got tired of eating regular udon and made this using ingredients I had in the refrigerator.

Any leftover vegetables you have in the fridge will be good.
I used cabbage, shimeji mushrooms and bean sprouts. Recipe by Kanachin

cookpad.japan @cookpad_jp

I got tired of eating regular udon and made this using ingredients I had in the refrigerator.

Any leftover vegetables you have in the fridge will be good.
I used cabbage, shimeji mushrooms and bean sprouts. Recipe by Kanachin

I got tired of eating regular udon and made this using ingredients I had in the refrigerator.

Any leftover vegetables you have in the fridge will be good.
I used cabbage, shimeji mushrooms and bean sprouts. Recipe by Kanachin

Saved

Ingredients

2 servings

2packs Udon noodles
1Left over vegetables
400 mlAdditive-free soy milk
200 mlWater
1Dashi stock granules
1 tbspMiso
1Green onions
1 tbspSesame oil

Saved

Steps

1

Wash the left over vegetables and cut into bite-sized pieces.
2

Coat a pot with the sesame oil and stir fry the vegetables.
3

When the vegetables are cooked through, add the soy milk and water and bring it to a boil.
4

Adjust the taste with the dashi stock granules and miso.
5

Add udon noodles and simmer (you can use the cooking time written on the udon package).
6

Once it's cooked, serve into a bowl and scatter green onions to finish.