Vegetable Udon Noodle Soup

A bowl of happy.

Serving Size: 8

Vegetable Udon Noodle Soup / Katie Workman themom100.com
How often have I told you that you can use pretty much any vegetables that you have on hand in a recipe?  A lot.  I know I repeat myself on this one, because it’s so often true.

Enoki mushrooms?  I love the delicate texture and flavor.  Usually I encounter them in an Asian restaurant, maybe perched atop a bowl of ramen.  But I’ve never cooked them at home.  Until now.

They really need very little cooking, whether they are just getting a quick poach in hot broth (as here) or being sauteed or even seared up as a whole bunch, still attached at the base.  And don;t be tempeted to dunk them in water – they wil get pretty slimy pretty fast.  Just shake or brush any dirt off of the stems.

Also, Japanese wheat noodles are very easy to overcook, so for this soup they get cooked on their own, then get a rinse in cold water to stop the cooking.  The they are added to the soup to reheat just before serving.

 

Other Asian noodle soups to try:

Spicy Thai Chicken and Rice Noodle Soup — Lemongrass, ginger, fish sauce, rice noodles all come together in one of my favorite season-less soups.

Thai Chicken Noodle Soup — Comfort food, but on the lighter side.

The Easiest Shortcut Chicken Ramen Noodle Soup

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Vegetable Udon Noodle Soup

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  • 10 cups less sodium vegetable broth
  • 1 cup thinly sliced carrots
  • 1 tablespoon minced fresh ginger
  • 1 cup sliced scallions, white and green parts
  • 1 (8-ounce) page firm tofu, cubed (optional)
  • 3 tablespoons white miso paste
  • 1 cup peas, fresh or frozen
  • 6 ounces dried udon noodles
  • 2 packages enoki mushrooms, trimmed and halved
  • 1 tablespoon Ponzu sauce

1. Heat the vegetable broth in a large pot over high heat. When the broth comes to a simmer, lower the heat to medium and add the carrots, ginger and scallions and peas.

2. Add the tofu, if using, and cook for 5 more minutes. Stir in the miso paste, peas, mushrooms, and ponzu sauce.

3. Meanwhile cook the noodles according to package directions, drain, and rinse with cold water. Add them to the soup and heat until just barely simmering. Divide the soup into 4 bowls and serve hot.

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