I admit it: I’m addicted to soup. I could eat it every day, regardless of the season, time of day, or day of the week. I put my own spin on traditional udon noodle soup and cook the mushrooms, carrots, and tofu separately while the broth is heating up. I like the flavor that the caramelization brings to the finished soup. The snow peas and edamame get a quick dunk into the boiling broth, then plunged into an ice water bath to stop the cooking process. Final steps: flavor the broth with fresh ginger and white miso, assemble the noodles and vegetables in the bowl, then ladle the fragrant broth over. Top with fresh cilantro and dig in.
