1.Cook the udon in a pot of boiling water until just tender, 6-8 minutes. Drain and transfer to a large bowl. Add the sesame oil and toss to coat. Set aside.
2.Place the stock, shiitakes, ginger, scallions, and tamari in a large pot over medium heat. Bring to a boil, reduce the heat to low, and simmer until the shiitakes soften, about 5 minutes.
3.In a small bowl, blend the miso with 1/4 cup of the hot broth. Stir into the soup and add the noodles. Serve immediately, garnished with the parsley.
Save the stems of the mushrooms for making a mushroom stock.
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|Serving Size: 1 Serving (2220g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 44 (12%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 47.6mg||15 %|
|Sodium 8476.2mg||292 %|
|Potassium 224.4mg||6 %|
|Total Carbohydrate 73g||21 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 70.1g|
|Protein 8.8g||13 %|
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Calories per serving: 366
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