Add the udon. Puree the miso and add to the soup stock. Cover and simmer for 2 to 3 minutes without boiling. Place in individual serving bowls and garnish each with sliced scallion. For those who wish to avoid nightshades, this recipe uses umeboshi vinegar to create a slightly sour flavor.
Umeboshi vinegar makes a delicious minestrone.
Add the water, cover, and bring to a boil. Add the onions, string beans, celery, carrots, sweet corn, and leeks. Cover and simmer for 5 to 7 minutes until the vegetables are tender. Add the cooked pasta, umeboshi vinegar, and tamari soy sauce. Cover and simmer for about 5 minutes.