Tasty Recipes Udon Noodle Soup

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Udon Noodle Soup

"This was my first attempt at making this soup one late night in my 'test kitchen'. I love the udon noodle. This is what I came up with, with what I had on hand. Add meat to the soup, if desired."

Ingredients :

• 2 large carrots, diagonally sliced
• 3 stalks celery, diagonally sliced
• 1/2 small head cabbage, sliced
• 1 small onion, chopped
• 1/2 (8 ounce) package snow peas
• 1 1/2 teaspoons olive oil
• 1 dash sesame oil
• 1/2 cup quartered mushrooms
• 4 cloves garlic, thinly sliced
• 3 slices fresh ginger root
• salt and ground black pepper to taste
• 4 cups chicken broth
• 4 cups fresh udon noodles, or to taste
• 1 (8 ounce) can sliced water chestnuts, drained
• 3/4 (17.6 ounce) jar yakisoba sauce
• 3 tablespoons soy sauce
• 1/2 lemon, juiced
• 1 teaspoon sambal sauce, or to taste
• 1 teaspoon balsamic vinegar
• 3 white onions, thinly sliced
• 1 cup bean sprouts, or more to taste

Instructions :

Prep : 25M	Cook : 8M	Ready in : 55M

• Bring a large pot of lightly salted water to a boil. Add carrots and cook uncovered until tender yet firm to the bite, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain. Repeat with celery, cabbage, chopped onion, and snow peas, cooking separately.
• Heat olive oil and sesame oil in a stockpot over medium heat; cook and stir mushrooms, garlic, ginger, salt, and pepper until fragrant, 2 to 3 minutes. Add chicken broth and noodles; bring to a boil and cook for 3 minutes.
• Mix carrots, celery, cabbage, onion, snow peas, and water chestnuts into broth mixture; stir in yakisoba sauce, soy sauce, lemon juice, sambal sauce, and balsamic vinegar. Simmer soup until flavors have combined, 5 to 10 minutes.
• Ladle soup into bowls and top with sliced onions and bean sprouts.

Notes :

• 3 baby bok choy can be used in place of the cabbage. Beef broth can be used in place of the chicken broth.

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