Teresa's Recipes
Udon Noodle Soup with Savory Vegetable Broth
Dive into a warm bowl of Udon Noodle Soup, where luscious udon noodles swim in a rich and savory vegetable broth infused with aromatic garlic and ginger. Topped with vibrant snow peas, earthy mushrooms, and crunchy carrots, this dish is not only a feast for the palate but also a visual delight. Perfect for cozy nights or a nutritious lunch, this soup captures the essence of comfort food with a touch of Japanese culinary tradition.
Ingredients
- 8 ounces Udon noodles
- 4 cups Vegetable broth
- 2 tablespoons Soy sauce
- 1 tablespoon Mirin
- 1 tablespoon Fresh ginger, grated
- 3 cloves Garlic, minced
- 1 medium Carrot, julienned
- 1 cup Snow peas
- 1 cup Mushrooms, sliced (shiitake or button)
- 4, plus more for garnish Green onions, sliced
- 1 tablespoon Sesame oil
- to taste Black pepper
- to taste Salt
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 250
- Fat: 7g
- Carbs: 40g
- Protein: 8g
- Sodium: 800mg
- Sugar: 3g
Instructions
- Cook the udon noodles according to the package instructions. Drain and set aside.
- In a large pot, combine the vegetable broth, soy sauce, mirin, grated ginger, and minced garlic. Bring to a gentle boil over medium heat.
- Add the julienned carrot, snow peas, sliced mushrooms, and sliced green onions to the pot. Cook for 5 minutes, or until the vegetables are tender yet crisp.
- Stir in the cooked udon noodles, heating through for an additional 2 minutes.
- Drizzle sesame oil over the soup and season with salt and black pepper to taste. Stir gently to combine.
- Ladle the soup into bowls and garnish with additional sliced green onions if desired. Serve hot.
Tips
- For extra depth of flavor, consider adding a splash of rice vinegar or a dash of chili oil for some heat.
- Feel free to customize the vegetables based on what you have on hand, such as bok choy, spinach, or bell peppers.
- If you prefer a heartier soup, add tofu or a protein of your choice.