I’ve blogged about how much I LOVE miso soup before, but when you throw in some other fixin’s you’ve got yourself a yummy meal in less than 10 minutes.  Seriously, this stuff is good and it’s my go-to when I don’t know what else to make.  Emma loves it too.  In fact, she had the leftovers from this meal for breakfast yesterday.

If using packaged noodles:

To make this, start by boiling your udon noodles per the directions on the package.  Once cooked, drain them and set aside.  In the same pot, fill with water (the amount depends on how many servings you intend to make, but just eyeball it).  When the water has boiled, turn off the heat and add your miso.  I prefer red miso, but you can use whatever one you like best.  I usually start with 2 good spoonfuls.  Work it in to dissolve it in the water and either add more miso if it’s not to your liking or add more water if the miso flavor is too strong.  Add a few dashes of soy sauce and you’re done!  Add your noodles back into your soup, then throw in some cubed tofu and chopped green onion.  Couldn’t be easier!

If using fresh noodles:

Prepare your soup as directed above, but don’t turn off the heat once the water has boiled.  With the soup bubbling, add the noodles and cook one to two minutes (whatever the package directs).  When cooked, turn off the heat and add the tofu and green onion.