QUICK AND EASY UDON NOODLE SOUP
This quick and easy udon noodle soup is ready in just 30 minutes and can be easily customized to a variety of ingredients to suit wha tyou have on hand.
Provided by Jennifer
Categories Soup
Time 30m
Number Of Ingredients 17
Steps:
- Add cooking oil to a large soup pot and heat over medium-high heat on the stove top. Add the mushrooms and season with a bit of salt and pepper. Cook, stirring, until golden. Remove to a bowl and set aside.
- In the same pot, add a touch more oil, if it is dry, then add the garlic, red pepper flakes and ginger (or ginger paste) and cook, stirring, about 30 seconds. Add the broth, soy sauce, fish sauce and sesame oil. Bring the broth to a simmer. Add udon noodles and cook until tender (frozen udon will take longer than shelf-stable).
- Add spinach (or other greens) to the pot, together with the reserved browned mushrooms, green onion and cilantro. Stir in Asian chili garlic sauce, if using, to taste. Cook soup a bit longer to allow the flavours to blend. *If soup becomes too thick, add a bit more broth or water, as needed.
- To finish, add juice of 1/2 lime to the soup. Stir in. Taste soup and salt well, as needed (and/or alternately, add a bit more soy sauce, which will add some saltines to the soup, as well).
- To serve, ladle soup into bowls and serve with additional green onion, cilantro, sesame seeds and additional Asian chili garlic sauce.
Nutrition Facts : Calories 214 kcal, Carbohydrate 33 g, Protein 10 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Sodium 2107 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
UDON NOODLE SOUP (KAKE UDON)
Thick chewy noodles served in soy sauce based dashi broth, this simple Udon Noodle Soup is called Kake Udon in Tokyo and Su Udon in Osaka.
Provided by Namiko Chen
Categories Soup
Time 15m
Number Of Ingredients 11
Steps:
- In a medium saucepan, add the dashi, mirin, sugar, soy sauce, and salt.
- Bring the broth to a gentle simmer. Once the broth is simmering, remove it from the heat. Cover with a lid and set aside.
- Follow your mentsuyu bottle instructions to make the broth.
- In a medium saucepan, combine the water, mentsuyu, and mirin. Bring it to a simmer over medium heat. Once simmering, remove the pot from the heat. Cover with a lid and set aside.
- Bring a large pot of water to a boil. When the water comes to a full rolling boil, add udon noodles and cook according to the package instructions. For fresh homemade udon, separate and untangle the strands of noodles with your hands, and cook for 10 minutes.
- Using chopsticks, stir the noodles so they won't stick on the bottom of the pot.
- Drain the noodles into a colander and run under cold water.
- Once the noodles are cool enough to touch, rinse the starch off. Then change the faucet to hot water and run hot water to warm up the noodles.
- Serve the hot udon noodles in individual bowls. Pour hot broth over the noodles and top with chopped green onions and optional shichimi togarashi.
Nutrition Facts : Calories 271 kcal, Carbohydrate 54 g, Protein 8 g, Fat 1 g, Sodium 554 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 1 g, ServingSize 1 serving
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
UDON IN CHILI-LIME BROTH
This is a wonderful quick lunch. it is sweet, spicy, sour and full of so much flavor! This is yet another great wintertime warmer.
Provided by dk683
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Put all the ingredients except the noodles into a heavy-bottomed stock pot or saucepan and bring the water to a boil.
- Once the broth has boiled, put the noodles and the mushrooms in and cook for 8-10 minutes.
- Once the noodles are cooked, serve in a bowl sprinkled with the chopped cilantro, if desired.
Nutrition Facts : Calories 390.2, Fat 1, SaturatedFat 0.1, Sodium 2451.2, Carbohydrate 82.1, Fiber 5.9, Sugar 3.1, Protein 13.6
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