Hatcho Miso Udon with Basil

Serves 4

Miki Hirano of Maruya Hatcho Miso in Okazaki, Japan and owner of Ms Genmai mini rice cakes brings us this yummy soup of udon and miso. Udon traditionally is not gluten-free but you can substitute brown rice pasta.

7 cups water or soup stock
8oz package of udon or brown rice pasta
4 tbsp Hatcho miso
2 tbsp sake or mirin
3-4 green onions
6-8 basil leaves

In a large pot, boil water or stock soup. Once the water has reached a boil, add green onions and miso. Miso is hard so use some utensils to mix with boiled water in the pot. Simmer for 15 minutes. Add udon and boil for 5 minutes. Serve the soup in bowls topped with fresh basil leaves.

Dr. Ivy Branin, ND

Written and medically reviewed by Dr. Ivy Branin, ND, Founder and Lead Naturopathic Doctor at Simplicity Health Associates in Manhattan's West Village. 

Dr. Branin holds a Doctorate in Naturopathic Medicine from Bastyr University (a 4-year accredited doctorate program) and a B.S. in Biochemical Engineering from Rutgers University. 

Dr. Branin holds a licensed practice in Vermont and is an active member of the American Association of Naturopathic Physicians (AANP), the New York Association of Naturopathic Physicians (NYANP), the Pediatric Association of Naturopathic Physicians (PedANP), and serves on the board of the Association of Perinatal Naturopathic Physicians (APND).

Medical Disclaimer: Content on this site is provided strictly for educational purposes and does not constitute formal medical advice, diagnosis, or a doctor-patient relationship. Always consult a qualified healthcare provider regarding individual medical conditions.

https://www.simplicityhealthassociates.com/naturopathic-doctor-nyc
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