Udon Noodle Soup with Vegetables
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: Serves 2-3
- Category: Dinner
- Method: Stove Top
- Cuisine: Japanese
A quick and tasty Japanese-style Udon Noodle Soup which takes less than 30 minutes to prepare! Perfect for weeknight dinners.
Ingredients
- 2 packets of pre-cooked, vacuum-sealed udon noodles (about 400 g)
- 1 teaspoon sesame oil
- 4 cups (1 litre) vegetable stock or chicken stock
- 2 teaspoons light brown sugar or dark brown sugar
- 1 star anise
- 2 inch (5 cm) piece of ginger, sliced into thick coins
- 3 tablespoons tamari or soy sauce, plus more to taste
- 1 large handful fresh shitake mushrooms, sliced
- 5 baby corn, halved lengthwise
- 1 large handful snow peas, halved lengthwise
- fresh coriander (cilantro) for garnish
- fresh chillies or Togarashi (optional)
Instructions
To prepare the noodles
- Place the udon noodles into a large bowl.
- Cover the noodles with boiling water.
- Use a pair of tongs or chopsticks to gently loosen and separate the noodles.
- Drain the noodles.
- Add the sesame oil to the noodles and toss briefly. The sesame oil will help prevent the noodles from sticking to each other.
- Set the noodles aside while you prepare the broth.
To prepare the broth
- In a large saucepan, bring the stock to a gentle simmer, together with the sugar, star anise, ginger and tamari (or soy sauce).
- Simmer the broth gently for about 5 to 10 minutes.
- Taste for seasoning.
- Remove the star anise and ginger slices.
- Add the vegetables to the broth and cook them for a few minutes.
- Add the noodles.
- Cook everything together for a few minutes, or until the noodles have softened.
- Use a pair of tongs to remove the noodles to two large noodle bowls.
- Ladle over the broth and vegetables.
- Garnish with coriander (cilantro) and chillies (optional).
Kitchen Notes
WHICH VEGETABLES TO USE
You can use whatever vegetables you like in this recipe. Some other suggestions include:
* bok choy or pak choi, sliced if large
* carrots, sliced thinly
* courgette (zucchini), sliced thickly
* button mushroons, sliced thickly
* broccoli, cut into small florets
ADD SOME PROTEIN
Depending on what I have in the fridge, I also love to add:
* leftover roast chicken, sliced or shredded
* silken tofu, cut into large chunks
* hard-boiled egg, sliced in half
CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
View the recipe online: https://eatlittlebird.com/udon-noodle-soup/
