Udon Noodle Soup

Udon Noodle Soup

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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It’s cold out and I can’t think of a better way to warm up. Udon Noodle Soup is great for lunch or dinner.

  • 9 Ounces (3 1/2 Cups) Udon Noodles
  • 1 Tablespoon Canola Oil
  • 1 Carrot (Thinly Sliced)
  • 3 Green Onions (Thinly Sliced)
  • 3 Cups Vegetable Broth
  • 1 1/2 Teaspoons Soy Sauce
  • 1 1/2 Teaspoons Grated Ginger Root
  • 1/4 Teaspoon Freshly Ground Pepper
  • 1 1/2 Cups Thinly Sliced Shiitake Mushrooms
  • 1/2 Cup Julienned Bok Choy
  1. In large-size saucepan add 3 quarts water. Bring to boil. Add noodles. Stir to separate. Cook, uncovered, 3 minutes. Stir frequently. Remove from heat. Rinse and drain. Transfer to 4 serving bowls.
  2. Heat oil in large-size pot over a medium-high heat. Add carrots and green onions. Cook 5 minutes. Stir frequently. Add vegetable broth, soy sauce, ginger, and pepper. Bring to boil. Stir in mushrooms and bok choy. Reduce heat and simmer 5 minutes.
  3. Ladle soup over noodles.
  4. Serve hot.
  5. Serves 4
  6. Prep Time: 20 Minutes Cook Time: 15 Minutes Total Time: 35 Minutes
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen © 2018 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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