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Message: <br /><br /> If you are having trouble reading this email, you may view this article online at: http://www.jweekly.com/38059/full/38059/vegetableudon-noodle-soup/ <br /><br /> <b>Vegetable–Udon Noodle Soup</b> <br /> Thursday, May 14, 2009 | by <br /><br /><p>Serves 2-4<br />3 Tbs. miso paste<br />3 Tbs. reduced-sodium soy sauce<br />1 small piece ginger, peeled and minced<br />3 cloves garlic, sliced<br />1⁄4 cup nori seaweed, snipped<br />6 oz. tofu, cubed<br />1 cup shiitake mushrooms, sliced<br />1 cup white button mushrooms, sliced<br />2 7-oz. packages udon noodles (or 14 oz. loose udon noodles)<br />2 scallions, sliced<br />1 small bunch cilantro, chopped <br /><br /><br />Fill a medium-size pot with 10 cups water. Whisk in miso paste and soy sauce until you have a rich, dark broth. Bring to a light boil and add ginger, garlic and nori. Add the tofu. Taste and add more soy sauce if necessary. Stir in mushrooms and noodles and cook for 5 minutes. Add scallions and cilantro and remove from heat.<br /><br />Ladle into bowls and serve with Asian chili sauce.</p> <p>(Gabi Moskowitz)</p>

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