Ingredients
10
oz udon noodles
8
cups unsalted chicken broth
1
tablespoon low-sodium soy sauce
2
bunches scallions, cut diagonally, white and green parts divided
1
bag (10 oz) frozen organic Chinese-style stirfry vegetable blend
1/4
cup white miso
3
tablespoons water
1
cup chopped Thai basil leaves
Preparation
Cook udon noodles as directed on package; drain and rinse well under cold water.
Meanwhile, in 4-quart saucepan, heat broth and soy sauce to gentle boil. Add whites of scallions, then frozen stirfry blend. Cook about 3 minutes or until vegetables are cooked through.
In small bowl, beat miso and water with whisk; add to saucepan. Reduce heat to low, and add cooked noodles. Simmer about 3 minutes, just to rewarm noodles. Divide soup among 8 serving bowls; top with basil leaves.
