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Vegetable Udon Miso Soup


I've gone and done it. I've cooked a recipe for a dish I've only eaten once and the results was fabulous. Well this table thought it was fabulous which really means Udon Noodle Soup with Miso and Soft Boiled Eggs was fabulous to begin with.  

Modifications Made:
Carrot was thinly sliced long ways instead of in circles, four ounces of bella mushrooms were added to pot and cooked before garlic and ginger were added.  Lime juice was omitted. A teaspoon of sriracha was added for some extra heat.  Peanuts were omitted.

Scaled for Likability: Great
When looking for recipes I try not go to the same blogs over and over.  There are thousands of blogs with a thousand different variations to the same recipe. Blue Apron is not really a food blog but more of a cook it yourself restaurant at home with easy to follow instructions.  Recipes come and go depending upon what they are selling.  For new beginners wishing to make something other than grilled cheese and instant soups, this site was perfect.

The soup was perfect, too.  Brothy with plenty of veggies and just enough noodles to be filling.  Fresh ginger added a nice bite to the broth and the mushrooms offered additional chew to the soup other than the noodles.  Thinly sliced extra firm tofu would have been a great addition along with a splash of sesame oil and a handful of fried wonton strips for crunch.  All in all it was an easy beginners soup.

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