What is udon soup

Grab two soup or ramen bowls and divide the broth and noodles. Top with your favorite ingredients and serve. Delicious Udon Recipes If you are an udon fanatic like me, you will be happy to know that there are plenty of delicious recipes you can make with these beautiful chewy noodles.

Print Recipe. Enjoy a bowl of chewy udon noodles in savory broth in just 15 minutes from start to finish! Ingredients Copy to clipboard Copy to clipboard. Scale 1x 2x 3x. Put all the ingredients for the broth in a pot and leave for 10 minutes. Bring to a boil and remove the kelp. Lower the heat, cover and simmer on low for 5 minutes.

If you are using shiitake mushrooms for topping, add them to the broth and simmer together. Bring a pot of water to boil and add your udon noodles. Cook noodles according to the directions on the package. Save some of the water about a cup , drain and set aside. Divide the noodles and broth between two bowls and add topping of your choice. Serve hot.

Notes Leftover broth: You can refrigerate the broth in an airtight storage container. It will keep for up to 1 month. Or you can freeze the broth in an airtight storage container let it cool to room temperature first and it will last for up to 3 months.

Recipe Card powered by. Leave a Reply Cancel reply Your email address will not be published. Genevieve bacon — January 16, am Reply. Caroline Phelps — January 18, pm Reply. Thank you Genevieve! Chris — March 17, am Reply. Danica — January 14, am Reply. Love your website. Caroline Phelps — January 14, pm Reply. Jayne runyan — January 9, pm Reply. Caroline Phelps — January 10, am Reply. Read More. Get our FREE ecookbook! Food stylist: Maggie Ruggiero. Prop Stylist: Amy Wilson. 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.

A Japanese-inspired teriyaki udon broth with chestnut mushrooms and spinach. A nourishing and light supper. 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 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.

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