Cooking with Kurt: Udon Noodle Soup

Food, Recipes — By kurteng on January 4, 2011 11:43 am

No meat in this, but I did put in some tofu. I did also use organic chicken stock but you can substitute with vegetable stock too (we didn’t have any in the house). I had a lot of noodles and I’ve been on an Asian vegetable kick so I wanted to make something new and different.

Ingredients

• Sesame oil
• Pak Choy
• Napa (Chinese cabbage)
• Fresh snow pea pods
• Shitake mushrooms (a good dozen or so fresh)
• 1 box of chicken stock
• Udon Noodles
• Soy sauce
• Gai Lan
• Firm tofu
• Salt and Pepper

Directions
Add your chicken (or vegetable stock) to a large pot and bring to a slow boil. In the meantime, heat another pot with water to cook your Udon noodles. These noodles cook fast and only require 3 minutes in a boil before removal and cold water rinse. Once your stock is boiling, bring to a simmer and add the sliced Shitake mushrooms. Let it sit for 4-5 minutes and then add your Pak Choy, Gai Lan, 1 tablespoon sesame oil and 3 tablespoons of soy sauce. Let this sit for 2 minutes and add the thinly sliced Napa and pea pods.

While everything is simmering, slice some firm tofu. We won’t be cooking this but this will be added first into your soup bowl. Next, add the cooked noodles and finally the broth with veggies.

That’s it! This is a very simple, fast and hearty meal that is very tasty! Enjoy!

Tags: CwK, Noodles, Tasty Tuesdays, Tofu, Udon, vegetarian content from single.php