Makes 6 servings

Ingredients

• 1 tbsp canola oil
• 1 medium onion, finely chopped
• 2 large carrots, peeled and diced
• 2 cloves garlic, chopped
• 6 cups vegetable stock
• 3 strips kombu, soaked and diced
• 4 large scallions, chopped
• 2 inch daikon, sliced thin
• 4 ounces udon
• 3 tbsp miso paste
• 1 cup bean sprouts
• Salt and pepper to taste

Method

1. Saute onion, carrots and garlic over medium heat for about 7 minutes.
2. Add stock, kombu, half of scallions and daikon.
3. Bring to simmer for 5 minutes.
4. Add udon.
5. Cook over medium heat until noodles are al dente.
6. Meanwhile, dissolve miso paste in 3 tablespoons warm water.
7. Just before serving, stir in paste.
8. Do not boil soup once miso has been added.
9. Ladle soup in bowls and top with scallions and bean sprouts.
10. Season with salt and pepper at table.