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Udon Noodle Soup with Miso Broth
Ingredients
  • 2 tablespoons peanut oil
  • 6 ounces shiitake mushroom caps, cleaned and sliced
  • 3 scallions, white and green parts separated and chopped
  • 2 garlic cloves, minced
  • 1 teaspoon freshly grated ginger
  • 6 cups water
  • 2 cups sliced napa cabbage
  • 26 ounces frozen udon noodles1
  • 2 tablespoons white miso paste
  • 3 tablespoons soy sauce, or to taste
  • 1 teaspoon sriracha sauce, or to taste
  • 1 teaspoon toasted sesame oil
  • 1 cup frozen shelled edamame, thawed
  • Toasted sesame seeds, for serving
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