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The Family Dinner Recipe: Miso Noodle Soup with Vegetables

Breastcancer.org is proud to present recipes from The Family Dinner: Great Ways to Connect with Your Kids, One Meal at a Time by Laurie David and Kirstin Uhrenholdt (Grand Central Life & Style, 2010). Laurie is a very special friend and champion of Breastcancer.org. We’re pleased to share Laurie and Kirstin’s delicious, healthy recipes as part of Think Pink, Live Green!

Miso soup is comfort for the heart, soul, and body, especially if you throw in some healthy tofu, crunchy vegetables, and fun slurpy noodles.

Today is a great day to take your kids on a “trip to Asia” by exploring your local Asian market, but a well stocked supermarket or health food store will also carry the Asian ingredients needed for this recipe. If you can find udon noodles do use them, kids love their wondrous texture and shape, but really any type of noodle will be just fine.

YOU NEED:

8 ounces fresh (or dried) udon noodles*

6 cups dashi* or low-sodium chicken stock

⅓ cup miso paste* (white or yellow miso are sweet and creamy, red miso is stronger and saltier)

1 cup thinly sliced mushrooms

4 ounces cubed firm tofu

2-3 cups quick cooking vegetables, like chopped bok choy, spinach, corn, and/or snow peas

*found in the Asian section of your grocery store

Garnish:

2 hard boiled eggs, sliced in half

½ cup chopped scallion

Hot sauce if you please

TO MAKE 4-6 SERVINGS:

In a big pot of salted water, boil the udon noodles according to the packages directions, drain, and rinse well.

Meanwhile, in your soup pot, heat the dashi or chicken stock until simmering. Whisk in the miso paste.

Throw in the remaining ingredients and simmer (do not let the stock boil!) until the vegetables are cooked but still sprightly with crunch, about 3-4 minutes.

Fold in the noodles and simmer until hot.

Pour soup into individual soup bowls, garnish each with 1/2 an egg and a shower of scallions.

Enjoy slurping!

Laurie David and Kirstin Uhrenholdt

Laurie David is an author and producer who works on a variety of environmental, food, and agricultural issues. Her most recent book, The Family Dinner: Great Ways to Connect with Your Kids, One Meal at a Time, is an inspirational, practical, and green guide to the vital family dinner ritual and how to accomplish it in today’s busy world. Laurie was a producer on the 2006 Academy Award-winning documentary An Inconvenient Truth and the HBO documentary Too Hot NOT to Handle, and executive produced the TBS comedy special Earth to America! She also authored the bestselling book Stop Global Warming: The Solution is You! and co-authored The Down-to-Earth Guide to Global Warming. A regular blogger on the Huffington Post, Laurie has been featured on The Oprah Winfrey Show, Good Morning America, The Today Show, CNN, Fox News, and MSNBC. She was named a 2006 Glamour Woman of the Year and has been profiled in People, Glamour, Redbook, Ladies Home Journal, Vogue, Rolling Stone, Elle, Wired, House & Garden, The New York Times, and Vanity Fair. Kirstin Uhrenholdt grew up on a fruit-farm in Denmark, pickin’ n’ pruning and making pie. She then, by a stroke of good luck, ended up on a cargo ship to Greenland, doing among other things a lot of dishes, a lot — more than you can imagine. She escaped and became a beer wench in Appenzelle, Switzerland, where they speak a language no one understands. Eventually she landed in L.A. where, lo and behold, she was kidnapped by some actors, some heavy rockers, and some kosher people. Presently she is living happily ever after.

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