This post is in collaboration with JSL Foods.
It’s noodle soup season! I was invited to enter the JSL Foods #Fortune #ChefYaki noodle soup recipe challenge, and I spent an afternoon creating this simple noodle soup recipe on a snowy winter afternoon. Everyone loves slurping noodles, right?
I don’t often cook udon noodles, and JSL Foods Fortune udon noodles are quick and easy to use. The noodles themselves are vegan, and they come with three different flavor packets: original, chicken, mushroom (vegan). You guys know I’m a ‘shroom fan, so naturally I wanted to amp up the mushroom flavor with juicy portobello and a dollop of miso paste. I’ll admit that arugula is an unusual topping for noodle soups, but I love the subtle peppery kick it adds to the bowl.
Mushroom Miso Udon Noodle Soup
Serves 1, Preparation time: 30 minutes
1 package of JSL Foods Fortune mushroom flavor udon noodles
1 tsp vegetable oil
1 tsp minced garlic
3 cups vegetable broth
1 tbsp soy sauce
2 tsp miso paste
1 portobello mushroom, cut into 1/4″ slices
1 carrot, cut into 1/2″ slices
1 stalk scallion, sliced
1 handful of arugula
Add vegetable oil and garlic to a medium pot over medium heat. Saute until fragrant.
Add the vegetable broth, soy sauce, and miso paste. Stir to dissolve the miso paste. Add the portobello mushroom and carrot. Bring to a boil, then reduce heat to simmer until the vegetables are tender, approx 20 minutes.
Stir in the mushroom seasoning packet. Add the udon noodles and continue simmering for a few more minutes, stirring gently to separate the noodles.
Transfer to serving bowl and sprinkle with arugula and scallions. Enjoy!
Note: This post is in collaboration with JSL Foods. I was invited to participate in their food blogger recipe challenge and received products to work with. This was not in exchange for a positive review and all opinions expressed here are my own.