Udon Noodle Soup

• 4 cups Water
• 1 package (7 Oz. Package) Precooked Udon Noodles
• 1 whole Carrot
• 1 whole Baby Bok Choy
• 10 whole Button Mushrooms
• 1 teaspoon Peeled Minced Fresh Ginger
• 1/2 cups Shelled Edamame
• 4 Tablespoons Sweet White Miso
• 2 Tablespoons Mirin (rice Wine)
• 2 Tablespoons Chopped Onion Greens

1. Bring the water to a boil in a medium-sized pot.
2. Chop the carrot and mushrooms into thin slices.
3. Peel and mince the fresh ginger.
4. Cut one baby bok choy in half and remove the bottom.
5. When the water is boiling, turn off the heat and remove about 1/2 cup with a pyrex measuring cup.
6. Put the noodles and vegetables (except for the onions) into the pot and cover.
7. Dissolve the miso in the reserved water.
8. Stir in the mirin.
9. Pour the miso/mirin mix into the soup and stir.
10. Let the soup sit, covered, for 5 minutes before serving.
11. Garnish with chopped onion greens.

water, noodles, carrot, bok, mushrooms, fresh ginger, shelled edamame, sweet white miso, rice, onion

Taken from tastykitchen.com/recipes/soups/udon-noodle-soup/ (may not work)