100 g Udon noodles

200 g Swiss brown mushrooms, sliced

1 tbsp Olive oil

1 tbsp Fresh ginger, grated

2 Garlic cloves, minced

1 l Low-sodium vegetable broth

1 tbsp Mirin

2 tbsp Low-sodium soy sauce

1 Carrot, diced

120 ml Warm water

2 tsp (White) miso

4 Spring onions, thinly sliced

1 tsp Toasted sesame oil, divided

200 g Fresh thyme

Mushroom Udon Soup

35 minutes

Serves 4

Cook the noodles according to the package directions, then drain and set aside.
In a large pot over medium heat, warm the oil. Add the garlic and ginger and cook for about 1 minute until fragrant. Add the broth, mirin, and 1 tablespoon of soy sauce and bring to a simmer. Stir in the mushrooms and carrots and cook for about 6 to 8 minutes until the vegetables are tender.
In a small bowl, whisk the warm water and miso until smooth, then add to the pot. Cook for about 1 minute until heating through. Stir the scallions into the soup.
Divide the noodles among 4 bowls and ladle the soup over them. Drizzle each bowl with 1 teaspoon of toasted sesame oil, ¼ teaspoon of soy sauce, and fresh thyme.

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