Udon Noodle Soup
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
47
Spice
44
Sweetness
46
Sourness
42
mins
Prep time (avg)
6.7
Difficulty
Ingredients:
2 large
Carrot (diagonally sliced)3 stalks
Celery (diagonally sliced)1 small
Cabbage (head, sliced)1 small
Onion (chopped)230 g
Snow Pea (package)1.5 tsps
Olive Oil1 cup
Mushroom (quartered)4 cloves
Garlic (thinly sliced)1
Salt4 cups
Chicken Broth90 g
Sauce (jar yakisoba)3 tbsps
Soy Sauce1 tsp
Balsamic VinegarDirections:
1
Bring a large pot of lightly salted water to a boil
2
Add carrots and cook uncovered until tender yet firm to the bite, about 2 minutes
3
Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process
4
Drain
5
Repeat with celery, cabbage, chopped onion, and snow peas, cooking separately
6
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
7
Add chicken broth and noodles; bring to a boil and cook for 3 minutes
8
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
9
Simmer soup until flavors have combined, 5 to 10 minutes
10
Ladle soup into bowls and top with sliced onions and bean sprouts