UDON NOODLE SOUP
A Japanese-inspired teriyaki udon broth with chestnut mushrooms and spinach. A nourishing and light supper
Provided by Katy Greenwood
Categories Main course
Time 15m
Number Of Ingredients 7
Steps:
- In a large pan, dissolve the stock cube in 1 litre of water and stir in the teriyaki sauce. While the soup base comes to the boil, heat the oil in a frying pan and cook the mushrooms over a high heat, for 2-3 mins, until they turn golden. Add the spring onions and cook for 1 min more, then set aside.
- Once the soup base has come to the boil, add the noodles and cook for 4 mins. Add the spinach and cook for 1 min more until just wilted. Stir in the mushrooms, spring onions and some seasoning, and serve.
Nutrition Facts : Calories 124 calories, Fat 4 grams fat, Carbohydrate 17 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 1.9 milligram of sodium
CHICKEN UDON NOODLE SOUP
This is a delicious chicken udon noodle soup.
Provided by Erin
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Bring chicken stock, garlic, ginger, and chili powder to a boil in a pot over medium-high heat. Add chicken, bok choy, and mushrooms; let simmer lightly for 3 minutes. Add noodles and cook soup for 4 minutes more.
- Pour soup mixture evenly into 2 soup bowls. Place mung beans on top in the center of each bowl, with green onion placed neatly on top. Sprinkle dried onions and cilantro on top.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 88.1 g, Cholesterol 25.1 mg, Fat 6.7 g, Fiber 7.2 g, Protein 23.7 g, SaturatedFat 1.5 g, Sodium 1774.6 mg, Sugar 4.9 g
MUSHROOM UDON NOODLE BOWL
Topping the list of the most satisfying meals, a big steaming bowl of noodles in broth nurtures body and soul. Though many noodle soups rely on long-simmered meat stock, this vegetarian broth is quickly prepared and very flavorful. The recipe calls for thick chewy udon noodles, but use another type of noodle, if you wish.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Make the broth: In a large pot, bring 8 cups water to a boil over high heat. Add scallion, dried mushrooms, seaweed (if using), ginger, garlic, fresh mushroom trimmings and salt. Reduce heat to a gentle simmer and cook for 20 minutes. Strain and set aside.
- Meanwhile, in a separate pot, cook udon noodles until al dente, then drain, rinse well with cold water, and keep at room temperature.
- In a soup pot, melt butter over medium-high heat and swirl to coat the bottom of the pot. Add leeks and sliced shiitake and cook, stirring, until softened, about 2 to 3 minutes. Add ginger, garlic, mirin, sesame oil and soy sauce and cook for 1 minute. Turn heat to high, add reserved broth and bring to a simmer.
- Add bok choy and reserved noodles and cook for 1 to 2 minutes, until greens are cooked and noodles are heated through. Gently stir in miso and tofu. Turn off heat.
- Using tongs, divide noodles among 4 to 6 bowls. Ladle hot soup over noodles. Sprinkle with scallions and serve. Pass togarashi or crushed red pepper at the table.
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 4 grams, Carbohydrate 81 grams, Fat 9 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 1171 milligrams, Sugar 6 grams, TransFat 0 grams
UDON NOODLE SOUP WITH SPRING GREENS, SPRING ONIONS, AND WILD MUS
Make and share this Udon Noodle Soup With Spring Greens, Spring Onions, and Wild Mus recipe from Food.com.
Provided by By The Lake
Categories Vietnamese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat vegetable oil in wok. Add onion, ginger, and garlic, cooking until onion is soft. Add mushrooms, mirin, and soy sauce. Cook until mushrooms are softened (approximately 5 minutes).
- Add spinach, sesame oil, vegetable broth and chicken broth. Simmer and cook until spinach wilts (approximately 3-5 minutes).
- Add noodles and cook until noodles are heated and tender (do not overcook or they will become mushy).
- Serve immediately.
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
KAKE UDON - BASIC JAPANESE UDON NOODLE SOUP
The amount of broth this recipe makes is the bare minimum for 2 servings, so if you want more broth, you might want to adjust the recipe.
Provided by Stovepipe
Categories Japanese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large pot of water for cooking the udon noodles.
- Meanwhile, bring dashi to a simmer. Add mirin, soy sauce and salt (optional). Continue simmering until ready to use.
- Cook the udon noodles according to the package instructions.
- Divide drained, cooked udon into two large, deep serving bowls.
- Top with grated ginger, chopped green onion, and fish cake slices (optional).
- Pour in simmering broth to fill both bowls.
- Top with optional toasted sesame seeds, shichimi togarashi, and/or tenkasu.
- Drinking all the broth is not recommended. Additional noodles can be added to the remaining broth in the bowl as desired.
Nutrition Facts : Calories 324.6, Fat 0.7, SaturatedFat 0.1, Sodium 2686.2, Carbohydrate 65.6, Fiber 3.8, Sugar 0.6, Protein 11.7
SIMPLE UDON SOUP
All you need are udon noodles and broth. This soup is my all-time favorite because it's healthy, filling, warm, and able to be personalized. See my other recipes for dashi stock. OR dissolve instant dashi stock. OR just use chicken stock.
Provided by Secret Teenage Chef
Categories Clear Soup
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Open udon noodles. Boil in water for about 5 minutes until cooked. Drain. Rinse. Set aside.
- Boil dashi.
- Boil the spinach for 30 seconds. Drain. Cut the spinach into 2-inch pieces; the leeks into 1-inch diagonal slices; and the chicken breast into 4 equal slices.
- Divide the udon into four bowls. Arrange the spinach, leeks, chicken, kamaboko, and mushrooms on top of the noodles, around the sides. Pour the boiling stock equally into the bowls.
- Optional: Traditional udon has a raw egg in the center of the soup, but I don't like eating eggs. Chicken breast, kamoboko, mushrooms, spinach, and leeks CAN be omitted if you're desperate, but it won't be as filling.
Nutrition Facts : Calories 561.5, Fat 7.8, SaturatedFat 2.2, Cholesterol 206.6, Sodium 2204.5, Carbohydrate 92.8, Fiber 6.4, Sugar 2.4, Protein 27.9
UDON NOODLE SOUP
Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor. I eat soup noodles for comfort. In fact, noodles of any kind. It's a food that is very easy to eat; it's very soothing and comfortable, too. If it was raining soup, I would go out with forks.
Provided by quickbitechef
Categories Clear Soup
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small pan bring vegetable broth to a boil, lower heat and let it simmer. In the meanwhile get started on the below step.
- Heat the olive oil in a medium saucepan over medium heat; add garlic and onion, saute until light brown. Add all the remaining vegetables, udon noodles and soy sauce. Season with the salt, and cook until tender, about 3-4 minutes. To this add the vegetable broth and let the it simmer for 5-6 minutes, check noodles for thorough cooking. Season with freshly ground pepper and additional salt, to taste.
Nutrition Facts : Calories 195.8, Fat 14, SaturatedFat 2, Sodium 1563.6, Carbohydrate 14.8, Fiber 4.4, Sugar 4.7, Protein 5.6
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EASY VEGETABLE UDON NOODLE SOUP - LE PETIT EATS
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- Add 1 teaspoon sesame oil to a skillet over medium heat. Add asparagus and cook for 2-3 minutes or until asparagus is fork tender. Add 1 tablespoon soy sauce during the last minute of cooking. Remove from skillet and set aside.
- Add remaining teaspoon sesame oil and add mushrooms. Cook for 2-3 minutes, adding 1 tablespoons soy sauce during the last minute. Remove from skillet and set aside.
- Add remaining tablespoon soy sauce, miso paste, garlic, ginger and vegetable broth to a medium sized pot. Bring to a simmer over medium heat, stirring until miso paste dissolves.
- Add udon noodles and bok choy and simmer for 2-3 minutes or until noodles are cooked. Taste broth and add more soy sauce if desired. Transfer to a bowl and garnish with scallions.
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