Udon Noodle Soup
- Prep Time 0:15
- Cook Time 0:15
- Estimated Cost $11.50
- 20 Comments
I love all noodles, but there is something about the chewy, seemingly endless udon noodle that really does it for me. I love udon cold with peanut sauce and cabbage, room temperature with sesame oil and black sesame seed, but most of all I like udon hot with vegetables in a spicy broth. This soup is equally delicious with shrimp, chicken or thin slices of beef.
- 3 tbsp miso paste $2
- 4 tbsp soy sauce Pantry
- 1 small piece ginger, peeled and minced $1
- 3 cloves garlic, sliced Pantry
- 1 cup shitaki mushrooms, sliced $2
- 6 oz. tofu, cubed $1.50
- 1 cup white button mushrooms, sliced $1
- 2 7-oz packages udon noodles (or 14 oz. loose udon noodles) $1
- 2 scallions, sliced $1
- 1 small bunch cilantro, chopped $1
- 1/4 cup nori, snipped $1
Recipe Serves 2-4
- Fill a medium-sized pot with 10 cups water. Whisk in miso paste and soy sauce until you have a rich, dark broth. Bring to a light boil and add garlic, ginger and nori. Add the tofu. Taste and add more soy sauce if necessary. Stir in mushrooms and noodles and cook for 5 minutes. Add scallions and cilantro and remove from heat.
- Ladle into bowls and serve with Asian chili sauce.