Again I will confess that soup IS my most favorite food on the planet! I love it, and I don’t care what time of year it is, I will eat soup. When I’m at a restaurant, and asked if I would like soup or salad probably 7 out of ten times I’ll get soup. Actually I lied there. If it is a restaurant that serves homemade, different, maybe even exotic soups then it is 10 out of 10 times. Other places I don’t bother since I’m somewhat of a soup snob:) I say that I’m a soup snob, but I still love the good old Campbell’s Bean and Bacon, Chicken Gumbo, or Split Pea soup any day. Kind of a kid thing.
Udon Noodle Soup has been an absolute favorite for the last few years. I LOVE going into my local Japanese Sushi joint on a really cold day, and getting the hottest bowl of Udon Noodles you have ever tasted! It just about rips your lips off it is so hot, but wow is it wonderful! The noodles are thick and chewy, and the broth is light. I love it especially if it has shaved raw veggies and green onions on top. Heaven!
I have tried my hand at making homemade Udon Noodles. They actually turned out pretty darn good considering I’m not a noodle twirler like on Kung Fu Panda. But I defineatley love using premade refrigerated Udon Noodles. They are usually in the refrigerated section of the produce department of the grocery store. Mine are right next to the refrigerated salad dressings, fresh bean sprouts, and those super tasty, but very expensive juices:) They only cost about $1.25 per package and 3 packages will feed my family of 7. (ok 6! My oldest is still in Albania!) All you need is a good broth, some fresh veggies, and some Udon Noodles and you’re set. A set of chopsticks and an Asian deep dished spoon come in quite handy too.
Give it a try, and next time you get a craving you won’t have to drive ALL the way into town for your noodle fix:)
Ingredients
- 2- 7.34 oz Refrigerated Udon Noodle packages
- 4 cups chicken or vegetable stock
- 2 T. miso paste
- 1-2 T. soy sauce
- 1/2 c. thinly shredded carrots
- 1/2 c. thinly sliced snow peas, sliced on the diagonal
- 1/2 c. thinly shredded zucchini
- 1/2 c. fresh bean sprouts
- 1/2 c. thinly sliced green onions
- shitake mushroom thinly sliced (I have a bag of dehydrated mushrooms. It only takes about 10 minute to reconstitute them.
- Furikake to sprinkle on top (Totally optional)
Instructions
Cook the udon noodles according to the package directions, drain and set aside. My noodles contain a sauce packet. Sometimes I put that in the broth and other times I don't. Do what sounds good.
In a large stock pot I make the broth. It's actually real easy. Add the stock, and miso paste and soy sauce. Stir around and bring to a low simmer. Taste the stock. If it need s a little more salt add some more soy sauce. If you like a little heat you can add some chili paste to the stock. Doctor it up to your liking.
I like to shred all the vegetables and have them in individual bowls. That way people can add what they like, and make it their own personal bowl. The thinner the shred the quicker they will soften in the soup. In large bowls place a big spoonful of the Udon Noodles and then top with the broth. Garnish with the fresh veggies and sprinkle a little Furikake on top if you'd like. Serve immediately
http://abakerswife.com/2014/05/quick-udon-noodle-soup.html
Even though I know I can order it online or get it at an Asian shop, I’m still slightly miffed Marc wouldn’t let me buy furikake when we were in Hawaii. It was like I wanted a souvenir of the time I first fell in love with it. :o)