MAKE-IT-YOUR-OWN UDON NOODLE SOUP
This incredibly easy soup, which was developed for a special kids edition of The Times, is just the thing to warm you from fingertips to toes on a chilly day. It starts with a simple garlic-ginger broth, to which you add pretty much any vegetable, tofu or cooked meat that you like (meatballs are fun). Just be sure to slice any firm vegetables thinly, so they can cook quickly. Toss a tangle of cooked noodles in to the broth, and add a frenzy of toppings - halved hard-boiled eggs, roasted peanuts, sliced scallions, sprouts, nori (a type of seaweed), a drizzle of sriracha - whatever excites you. As for noodles, we like udon, because they're delightfully soft and chewy, but you can also use spaghetti, bucatini or even ramen. (Fun fact: Udon dough is traditionally kneaded with your feet.)
Provided by Margaux Laskey
Categories dinner, easy, for two, lunch, quick, weekday, soups and stews, main course
Time 30m
Yield About 3 servings
Number Of Ingredients 9
Steps:
- Prepare noodles according to package directions, and drain. Toss with a teaspoon of sesame, olive, vegetable or canola oil to prevent them from sticking together, and set aside.
- In a medium saucepan over medium heat, heat 1 tablespoon of olive oil until it shimmers, and sauté the grated ginger and garlic until you smell it (less than a minute). Do your best not to burn it. Add 2 cups of stock to the pot. Be careful - it might splatter.
- Bring the stock to a boil, and lower the heat to a simmer (about medium-low). Add carrots (or any hard, root vegetables, if using), and cook until they are crisp-tender, about 1 to 2 minutes. Add tofu or any vegetables (except spinach), and cook until tender but still bright in color, about 1 to 2 minutes. Turn off heat, and cover to keep warm.
- In a small pot, heat the remaining 1 cup of stock until it steams. Remove from the heat, and whisk in the miso paste until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. (If using soy sauce instead of miso, skip this part and add the rest of the stock and soy sauce.) Stir in the cooked noodles and fresh spinach, if using, and heat through over medium-low, if necessary. Do not bring the soup to a boil with the miso: Some cooks believe this can ruin the miso's delicate flavor. Top as desired and season additionally, if desired, with soy sauce.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 9 grams, Carbohydrate 47 grams, Fat 12 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 568 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN UDON NOODLE SOUP
This is a delicious chicken udon noodle soup.
Provided by Erin
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Bring chicken stock, garlic, ginger, and chili powder to a boil in a pot over medium-high heat. Add chicken, bok choy, and mushrooms; let simmer lightly for 3 minutes. Add noodles and cook soup for 4 minutes more.
- Pour soup mixture evenly into 2 soup bowls. Place mung beans on top in the center of each bowl, with green onion placed neatly on top. Sprinkle dried onions and cilantro on top.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 88.1 g, Cholesterol 25.1 mg, Fat 6.7 g, Fiber 7.2 g, Protein 23.7 g, SaturatedFat 1.5 g, Sodium 1774.6 mg, Sugar 4.9 g
UDON NOODLE SOUP
A Japanese-inspired teriyaki udon broth with chestnut mushrooms and spinach. A nourishing and light supper
Provided by Katy Greenwood
Categories Main course
Time 15m
Number Of Ingredients 7
Steps:
- In a large pan, dissolve the stock cube in 1 litre of water and stir in the teriyaki sauce. While the soup base comes to the boil, heat the oil in a frying pan and cook the mushrooms over a high heat, for 2-3 mins, until they turn golden. Add the spring onions and cook for 1 min more, then set aside.
- Once the soup base has come to the boil, add the noodles and cook for 4 mins. Add the spinach and cook for 1 min more until just wilted. Stir in the mushrooms, spring onions and some seasoning, and serve.
Nutrition Facts : Calories 124 calories, Fat 4 grams fat, Carbohydrate 17 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 1.9 milligram of sodium
SIMPLE UDON SOUP
All you need are udon noodles and broth. This soup is my all-time favorite because it's healthy, filling, warm, and able to be personalized. See my other recipes for dashi stock. OR dissolve instant dashi stock. OR just use chicken stock.
Provided by Secret Teenage Chef
Categories Clear Soup
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Open udon noodles. Boil in water for about 5 minutes until cooked. Drain. Rinse. Set aside.
- Boil dashi.
- Boil the spinach for 30 seconds. Drain. Cut the spinach into 2-inch pieces; the leeks into 1-inch diagonal slices; and the chicken breast into 4 equal slices.
- Divide the udon into four bowls. Arrange the spinach, leeks, chicken, kamaboko, and mushrooms on top of the noodles, around the sides. Pour the boiling stock equally into the bowls.
- Optional: Traditional udon has a raw egg in the center of the soup, but I don't like eating eggs. Chicken breast, kamoboko, mushrooms, spinach, and leeks CAN be omitted if you're desperate, but it won't be as filling.
Nutrition Facts : Calories 561.5, Fat 7.8, SaturatedFat 2.2, Cholesterol 206.6, Sodium 2204.5, Carbohydrate 92.8, Fiber 6.4, Sugar 2.4, Protein 27.9
JAPANESE UDON NOODLE SOUP
Make and share this Japanese Udon Noodle Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Japanese
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the udon noodles according to the package directions; drain and set aside.
- In a large saucepan, bring the stock to a boil; decrease heat to medium and add in the ginger and carrots.
- Cook until the carrots are crisp-tender, 1-2 minutes.
- Add in the snow peas and cook until slightly tender but still bright green, about 1 minute.
- Add the mushrooms, cook for 30 minutes, and remove from heat.
- Place the miso on 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 mixo will lose some of its flavor.
- Taste the soup for saltiness and add soy sauce to taste.
- Stir in the scallions.
- With tongs, place noodles in each soup bowl (allowing 3/4 cup for 6 servings, 1 1/4 cups for 4 servings).
- Ladle in the soup and serve hot.
Nutrition Facts : Calories 515.2, Fat 7.1, SaturatedFat 1.8, Cholesterol 14.4, Sodium 2720, Carbohydrate 86.7, Fiber 5.4, Sugar 10, Protein 24.2
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