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
Cook udon noodles as directed on package; drain and rinse well under cold water.
Meanwhile, in 4-quart saucepan, heat broth and soy sauce to gentle boil. Add whites of scallions, then frozen stirfry blend. Cook about 3 minutes or until vegetables are cooked through.
In small bowl, beat miso and water with whisk; add to saucepan. Reduce heat to low, and add cooked noodles. Simmer about 3 minutes, just to rewarm noodles. Divide soup among 8 serving bowls; top with basil leaves