When I stand in my kitchen and call, 'Noodles!' my boys thunder down the hallway. They're not even three feet tall but sound like a herd of wild mustangs. We love thick udon noodles for this soup, but the thinner dried rice noodles are equally delicious. Both get the thumbs-up from my sons Zoran and Caje. I don't add chicken to this soup because it's already meaty-tasting. You can dice chicken and toss it in if you want a little more protein.
Instructions
1. Cook the udon noodles according to the package directions, drain and set aside.

2. In a large saucepan, bring the stock to a boil. Lower the heat to medium and add the ginger and carrots and cook until the carrots are crisp-tender, 1 to 2 minutes. Add the snow peas and cook until slightly tender but still bright green, about 1 minute. Add the mushrooms, cook for 30 seconds and remove from the heat.

3. Place the miso in a medium bowl and add a ladleful of hot broth. Whisk until the miso is completely dissolved, then stir the mixture back into the soup. Do not let the soup come to a boil, or the miso will lose some of its flavor. Taste the soup for saltiness and add soy sauce to taste (less soy if the broth tastes salty). Stir in the scallions. With tongs, place noodles in each soup bowl (allotting 3/4 cup for 6 servings, 11/4 cups for 4 servings). Ladle in the soup and serve hot
Ingredients
* 12 Ounce Udon Noodles (Package dried)
* 8 Cup Chicken Stock (Rich or store-bought)
* 1 Tablespoon Fresh Ginger (Finely julienned, peeled)
* ½ Cup Carrots (Thickly sliced coins)
* ½ Cup Snow Peas (Trimmed and cut on the diagonal into ½-inch pieces)
* ½ Cup Brown Mushrooms (Small, thinly sliced)
* 2 Tablespoon White Miso
* ½ Tablespoon Soy Sauce (To taste)
* ½ Cup Scallions (Finely sliced, white and light green parts only)