Vegetable Udon Soup
We’ve all grown up with Top Ramen and Cup O’ Noodles, but at some point, you have to say, enough is enough. Those dainty silver “flavor” packets laced with MSG are scarier than Mel B, who stars in her aptly titled reality TV show, “It’s A Scary World.” Yes, quite.
This one’s for the noodle lovers. It’s a soup that has all of my favorite elements: tasty, filling, and deceptively good for you. This is by no means a strict recipe. Feel free to play around with different vegetables. It’s hard to go wrong on this one. And no one gets left behind: It’s a cinch to prepare. Just boil up some udon noodles (udon=hip btw) for a few minutes, and in a separate pot, simmer some veggies. Plonk the noodles and soup into bowls, and by some freak of nature, it looks cool. Even Toby fell for it by saying, “Oh, that’s looks nice.” In fact, I did a double-take. I worried that he left and a different man was sitting at the table. Another point: Have you ever met a kid that doesn’t like noodles? Say no more. If they get a bit creeped out by the Shiitake mushrooms, more for you baby.
Vegetable Udon Soup
1 packet of udon noodles (usually 3-4 servings in packet)
2-3 shitake mushrooms soaked in warm water
1/2 cup broccoli florets
1/4 cup sliced chinese cabbage
2 carrots, cut into diagonal slices
1/4 cup daikon radish peeled and cubed
thumb sized piece of ginger, peeled and chopped
1 small white onion, halved
1 green onion sliced for garnish
8 cups filtered water for soup
1 tablespoon mirin
1 tablespoon sesame oil
tamari soy sauce for seasoning
1. For the noodles: Cook the noodles as per the instructions. Drain, and rinse with cool water(which stops the cooking). Set aside.
2. For the soup: Bring the 8 cups of water to a boil, drop in the onions and ginger, and cook for a minute.
3. Bring the heat to a simmer. Trim off the tough feet on the mushrooms, and slice lengthways. Drop in the carrots and broccoli into the soup, and cook for 3 minutes. Add the rest of the vegetables and cook for another three minutes, or until desired tenderness. Stir in mirin and sesame oil.
4. Take the serving bowls and fill them up half way with the noodles. Ladle in the soup and vegetables into the bowls. Season with Tamari soy sauce and serve.
The wet and rainy December and January in Los Angeles brought me back to the days when I made regular pit stops to the Edgeware Road in London for Middle Eastern food. The minute you open the door to these casual canteens, you are transported t...
This recipe is a twist on Charlotte Gerson's famous Hippocrates Soup which is full of rejuvenating nutrients to help you enjoy good health. Enjoy Superhero Soup when you are feeling low on energy, in need of an uplifting meal after a big night out,...
The wintry weather has finally arrived in Los Angeles! Along with my excitement over wearing sweaters three days a year (bah doomp boomp) I hanker for thick and creamy soups. The sudden drop in temperature also signals flu season at school, so time...