From Solo Lisa's Kitchen: Quick Udon Soup Lunch
I strayed from the tried-and-true recipe path and improvised something for lunch after yoga one day. This quick udon soup consists of miso broth and udon noodles. During cooking, I broke an egg into the broth and swirled it around, then when I took the pot off the stove I dropped in chopped scallions and enoki mushrooms. The entire cooking process took about 10 minutes, if even that. The dish was edible but quite possibly the blandest thing I've ever made. I love miso and I love udon, so I'd like to find a way of improving this dish in the future. What should I do differently the next time I make it? Add chicken stock? Use mushrooms that aren't so mild? Add ginger? I'd appreciate any suggestions that the more experienced cooks among my readers can offer!
Posted by Lisa