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
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
UDON NOODLE SOUP (KAKE UDON)
Thick chewy noodles served in soy sauce based dashi broth, this simple Udon Noodle Soup is called Kake Udon in Tokyo and Su Udon in Osaka.
Provided by Namiko Chen
Categories Soup
Time 15m
Number Of Ingredients 11
Steps:
- In a medium saucepan, add the dashi, mirin, sugar, soy sauce, and salt.
- Bring the broth to a gentle simmer. Once the broth is simmering, remove it from the heat. Cover with a lid and set aside.
- Follow your mentsuyu bottle instructions to make the broth.
- In a medium saucepan, combine the water, mentsuyu, and mirin. Bring it to a simmer over medium heat. Once simmering, remove the pot from the heat. Cover with a lid and set aside.
- Bring a large pot of water to a boil. When the water comes to a full rolling boil, add udon noodles and cook according to the package instructions. For fresh homemade udon, separate and untangle the strands of noodles with your hands, and cook for 10 minutes.
- Using chopsticks, stir the noodles so they won't stick on the bottom of the pot.
- Drain the noodles into a colander and run under cold water.
- Once the noodles are cool enough to touch, rinse the starch off. Then change the faucet to hot water and run hot water to warm up the noodles.
- Serve the hot udon noodles in individual bowls. Pour hot broth over the noodles and top with chopped green onions and optional shichimi togarashi.
Nutrition Facts : Calories 271 kcal, Carbohydrate 54 g, Protein 8 g, Fat 1 g, Sodium 554 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 1 g, ServingSize 1 serving
15 MINUTE UDON NOODLE SOUP
I loooooove this soup! As a college student it's great for me because I make the broth and keep the cooked noodles and green onions separate. Then I'm able to make the soup on Sunday nights and assemble it whenever I want! Satisfies my Ramen cravings without the guilty feelings of eating ingredients I can't pronounce.
Provided by elisechristiane
Categories Asian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the udon noodles according to the package directions, drain and set aside.
- In a large saucepan, bring the stock to a boil. Lower the heat to medium and add the carrots and cook until the carrots are crisp-tender, 1 to 2 minutes. Add the snow peas and cook until slightly tender but still bright green, about 1 minute. Add the mushrooms, cook for 30 seconds and remove from the heat.
- Spoon the miso in a medium bowl and add a ladleful of hot broth. Whisk until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. Do not boil the soup with the miso, as the miso will become gritty. Stir in the noodles and the green onions.
Nutrition Facts : Calories 34.7, Fat 0.6, SaturatedFat 0.1, Sodium 334.3, Carbohydrate 5.9, Fiber 1.6, Sugar 2.2, Protein 2
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