Udon noodles are slightly thicker than others, and they have a satisfying chewy texture. When I stayed with my partner in a snowy mountain town last winter, we ate something similar to this every night and always wanted more. —EvE
SERVES 2 TO 4
2½ cups (8 oz [230 g]) uncooked whole-grain, gluten-free udon noodles
2 cups (300 g) uncooked edamame
1 large carrot
¼ cup (60 ml) water, or more as needed
1 tbsp (14 g) grated ginger
1 tsp maple syrup
2 tbsp (30 g) miso paste
¾ cup (56 g) chopped green onions
¼ tsp black pepper (optional)
Cook the noodles according to the directions, but drain them a couple of minutes before the directions say, and then rinse with cold water.
Steam the edamame for 8 minutes, and then shell all the soybeans out. Peel and slice the carrot into thin strips (like noodles) on a mandoline slicer or by hand.
In a frying pan over medium-high heat, add ¼ cup (60 ml) of water and the ginger, maple syrup and miso. When the water starts steaming and bubbling slightly, stir the miso around until it combines with the water. If you want to add more water, go ahead. Lower the heat and add the noodles and carrot strips. Stir everything together so it’s evenly coated in the miso sauce.
Remove it from the heat, and add the green onions. Serve in bowls with a little black pepper on top, if you like.