MAKE-IT-YOUR-OWN UDON NOODLE SOUP RECIPE – NYT COOKING
Provided by: Margaux Laskey
Total time: 30 minutes
Yield: About 3 servings
|5 ounces dried udon (2/3 of an 8-ounce package) or 2 7-ounce packages fresh or frozen noodles (spaghetti or bucatini also work)|
|1 teaspoon sesame, olive, vegetable or canola oil|
|1 tablespoon olive oil|
|Fresh ginger, about 1-inch, peeled and finely minced, or grated on the smallest holes of a box grater|
|2 to 4 garlic cloves, peeled and finely minced, or grated on the smallest holes of a box grater|
|3 cups low-sodium vegetable or chicken broth|
|2 cups, total, fresh or frozen vegetables, like thinly sliced carrots, bok choy, mushrooms, snow or snap peas, green beans, baby corn, corn kernels, peas, edamame, fresh spinach|
|1/2 cup cubed firm tofu, precooked chicken, pork or beef (optional)|
|1 tablespoon white miso paste or 3 to 4 tablespoons soy sauce, plus more soy sauce as needed|
- Prepare noodles according to package directions, and drain. Toss with a teaspoon of sesame, olive, vegetable or canola oil to prevent them from sticking together, and set aside.
- In a medium saucepan over medium heat, heat 1 tablespoon of olive oil until it shimmers, and sauté the grated ginger and garlic until you smell it (less than a minute). Do your best not to burn it. Add 2 cups of stock to the pot. Be careful – it might splatter.
- Bring the stock to a boil, and lower the heat to a simmer (about medium-low). Add carrots (or any hard, root vegetables, if using), and cook until they are crisp-tender, about 1 to 2 minutes. Add tofu or any vegetables (except spinach), and cook until tender but still bright in color, about 1 to 2 minutes. Turn off heat, and cover to keep warm.
- In a small pot, heat the remaining 1 cup of stock until it steams. Remove from the heat, and whisk in the miso paste until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. (If using soy sauce instead of miso, skip this part and add the rest of the stock and soy sauce.) Stir in the cooked noodles and fresh spinach, if using, and heat through over medium-low, if necessary. Do not bring the soup to a boil with the miso: Some cooks believe this can ruin the miso’s delicate flavor. Top as desired and season additionally, if desired, with soy sauce.
@context http//schema.org, Calories 351, UnsaturatedFatContent 9 grams, CarbohydrateContent 47 grams, FatContent 12 grams, FiberContent 2 grams, ProteinContent 15 grams, SaturatedFatContent 2 grams, SodiumContent 568 milligrams, SugarContent 6 grams, TransFatContent 0 grams
CHICKEN UDON NOODLE SOUP RECIPE | ALLRECIPES
Provided by: Erin
Categories: Noodle Soup
Total time: 35 minutes
Prep time: 20 minutes
Cook time: 15 minutes
Yield: 4 servings
|1 ½ (32 fluid ounce) containers chicken stock|
|1 clove garlic, minced|
|1 tablespoon minced fresh ginger root|
|1 teaspoon chili powder|
|1 large cooked skinless, boneless chicken breast, chopped|
|1 head bok choy, chopped|
|¼ cup dried shiitake mushrooms|
|2 (7 ounce) packages dried udon noodles|
|½ cup mung bean sprouts|
|1 green onion, sliced diagonally|
|2 tablespoons dried minced onion|
|1 tablespoon chopped fresh cilantro|
- Bring chicken stock, garlic, ginger, and chili powder to a boil in a pot over medium-high heat. Add chicken, bok choy, and mushrooms; let simmer lightly for 3 minutes. Add noodles and cook soup for 4 minutes more.
- Pour soup mixture evenly into 2 soup bowls. Place mung beans on top in the center of each bowl, with green onion placed neatly on top. Sprinkle dried onions and cilantro on top.
Calories 506.7 calories, CarbohydrateContent 88.1 g, CholesterolContent 25.1 mg, FatContent 6.7 g, FiberContent 7.2 g, ProteinContent 23.7 g, SaturatedFatContent 1.5 g, SodiumContent 1774.6 mg, SugarContent 4.9 g
UDON SOUP – MILDLY MEANDERING
Provided by: madi
Total time: 15 minutes
Prep time: 5 minutes
Cook time: 10 minutes
|5 cups water|
|5 teaspoons instant dashi granules|
|2 tablespoons dark soy sauce|
|2 tablespoons light soy sauce|
|1 tablespoon sugar|
|2 tablespoon mirin|
|1 pound dried udon noodles|
|1/4 cup green onions, thinly sliced|
|Seven-spice mixture, (optional)|
- Cook udon noodles according to the instructions on the packaging. Drain and rinse under cold water before setting aside.
- Bring a large pot of water to a boil. Add in dashi granules to the water along with dark and light soy sauce, sugar, and mirin. Bring to a simmer and let cook until the sugar and dashi have dissolved.
- Divide noodles and broth between 4 bowls and garnish with green onions and seven-spice. Serve immediately.
Calories 133 calories, CarbohydrateContent 25 grams carbohydrates, CholesterolContent 0 milligrams cholesterol, FatContent 1 grams fat, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SaturatedFatContent 0 grams saturated fat, ServingSize 1, SodiumContent 1597 grams sodium, SugarContent 8 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 0 grams unsaturated fat