Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Asian, Cooking Light, Soups, Vegan, Vegetarian
Yields or Serves:
Rating:
[Total: 3 Average: 5/5]
Tags:
It’s cold out and I can’t think of a better way to warm up. Udon Noodle Soup is great for lunch or dinner.
- 9 Ounces (3 1/2 Cups) Udon Noodles
- 1 Tablespoon Canola Oil
- 1 Carrot (Thinly Sliced)
- 3 Green Onions (Thinly Sliced)
- 3 Cups Vegetable Broth
- 1 1/2 Teaspoons Soy Sauce
- 1 1/2 Teaspoons Grated Ginger Root
- 1/4 Teaspoon Freshly Ground Pepper
- 1 1/2 Cups Thinly Sliced Shiitake Mushrooms
- 1/2 Cup Julienned Bok Choy
- In large-size saucepan add 3 quarts water. Bring to boil. Add noodles. Stir to separate. Cook, uncovered, 3 minutes. Stir frequently. Remove from heat. Rinse and drain. Transfer to 4 serving bowls.
- Heat oil in large-size pot over a medium-high heat. Add carrots and green onions. Cook 5 minutes. Stir frequently. Add vegetable broth, soy sauce, ginger, and pepper. Bring to boil. Stir in mushrooms and bok choy. Reduce heat and simmer 5 minutes.
- Ladle soup over noodles.
- Serve hot.
- Serves 4
- Prep Time: 20 Minutes Cook Time: 15 Minutes Total Time: 35 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2018 All Rights Reserved
