5 cups of reduced salt chicken broth
2 medium of carrots sliced
3/4 cups of green onions sliced
2 cups of chicken cut-up, cooked
1 package (14.2 ounces) of stir fry udon noodles
1 cup of spinach fresh, chopped
1 tablespoon of sesame oil toasted
1/4 cup of white miso paste
- Heat broth, carrots and green onion in 4- to 5-quart stockpot to boiling; reduce heat. Cover and simmer 10 minutes or until carrots are tender.
- Stir in chicken, noodles, spinach and sesame oil. Cook 2 to 3 minutes or until noodles are tender. Remove from heat.
- In small bowl, dissolve 1/2 cup soup into miso paste. Stir miso mixture into soup. Serve immediately.