Udon Bowl with Veggies

Ingredients

• 10 oz udon noodles
• 8 cups unsalted chicken broth
• 1 tablespoon low-sodium soy sauce
• 2 bunches scallions, cut diagonally, white and green parts divided
• 1 bag (10 oz) frozen organic Chinese-style stirfry vegetable blend
• 1/4 cup white miso
• 3 tablespoons water
• 1 cup chopped Thai basil leaves

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