If you haven’t ever tried udon before, we’re happy to tell you about this tasty, Japanese classic. Udon is a thick, wheat flour noodle that makes up the majority of this dish, accompanied by a broth that is simple in appearance, but not in flavor. Considering how easy our version of this soup is to make (15 minutes and it’s on the table!), it’s perfect for making on those nights when you can’t face spending several hours on an elaborate dinner, or for when you want a simple starter to really start your meal on the right note…we have it whenever we’re sick and it always makes us feel better – see if you don’t feel better too after trying it!
Easy Udon Noodle Soup
- 5 cups chicken broth
- 2 (7 oz.) packages fresh or dry udon noodles
- 1 clove minced garlic
- 1/4 cup rice wine (sake) or sherry
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons white miso paste
- 2 tablespoons green onion, chopped
- 1 tablespoon vegetable oil
- 1 teaspoon ginger, grated
- 1/4 teaspoon salt
- sticky rice
- poached egg
- bok choy
- Cook udon noodles according to packaging directions, then drain and set aside.
- Heat vegetable oil in a large saucepan over medium-high heat and saute garlic and ginger for 1 minute, or until fragrant.
- Add sake and cook for 2-3 minutes, or until rice wine has partially cooked off, then pour in chicken broth and soy sauce and season with salt.
- Bring mixture to a boil and cook for 5 minutes, then lower heat and let simmer.
- Place miso paste in a glass and spoon 1/3 hot broth over the top. Stir together until miso is completely dissolved, then pour back into the broth.
Note: once you’ve added the miso, don’t let soup boil again as it will result in gritty miso.
- Transfer broth to serving bowls and add noodles and green onion.
- Serve immediately and enjoy!
Recipe adapted from Steamy Kitchen