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.
This is a super delicate soup, very lightly flavored. Especially if you are using a less-sodium stock or broth, which I tend to do (and then add a bit of salt or some salty ingredient to my liking). Gary tends to glug in soy sauce when that is the case—and that’s why I also use less-sodium soy sauce in general, because when one glugs it in, one’s blood pressure doesn’t rise. I said one, not Gary. I adore soy sauce, and I use it in things not Asian as well as almost every Asian recipe that I make. I just know there needs to be a little bit of a …..gatekeeper? Check and balance? Anyway, if one is a glugger (Gary), less-sodium is a good thing.
Also, Japanese wheat noodles are very easy to overcook, so for this soup they get cooked on their own, then I just decided to give them a rinse in cold water to stop the cooking. Then I added them to the soup to reheat just before serving. That’s the way I’ve found it easier to not let them get mushy. If you have more udon noodle control than I do—by all means, do your thing, and give me advice, please.
Also, I have made this with enoki mushrooms adding towards the end, and that was delicious. I wish I had them in the photos….but I do not.
Light and kind of delicate, kind of hearty, this is a lovely vegetarian Asian soup, that you can change up all kinds of ways.Tweet This
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
- 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 package 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 (optional)
- 1 tablespoon Ponzu sauce
- 2 tablespoons soy sauce or more to taste
- 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.
- Add the tofu, if using, and cook for 5 more minutes. Stir in the miso paste, peas, mushrooms, and ponzu sauce and cook for another minute, until the peas are hot.
- 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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