The Recipes

Udon Noodle Soup

Recently, I went out on a shopping trip with a few friends to a wonderful place called the Eden Center in Virginia.  We also made our way to Trader Joe's and an Indian market.  One of my fantastic finds was fresh Udon noodles.  I used some in this soup today and tossed the rest of them into the freezer.  You could easily use any other noodle, or even just angel hair pasta.

Udon Soup.jpg

Udon Noodle Soup


- ½ c. snow peas

- 5 mushrooms, quartered

- 1 clove garlic, minced

- 1 T. grated ginger

- 1 T. soy sauce

- 1 scallion, sliced

- drizzle sesame oil

- 1 T. peanut oil

- 1 c. dashi broth

- 1 c. vegetable stock

- splash rice wine vinegar

- 1 tsp. Sambal Olek

- ½ c. udon noodles, preferably fresh, but you can easily use dried

Heat the oils in a large pot.  Add the ginger and garlic and stir just until they are fragrant; approximately two minutes.  Add in the mushrooms and stir to coat.  Let the mushrooms start to carmelize and turn brown for 3-4 minutes, stirring to make sure the garlic doesn’t burn, then add in the soy and rice wine vinegar.  Spoon in the Sambal Olek and add in the dashi and stock.  Let the mixture simmer for 15-20 minutes.  Add in the snow peas and noodles and cook just until the peas are heated through and the noodles are tender; approximately 3-4 minutes if using fresh.  If using dried udon noodles, follow the package instructions and add the snow peas at the very end.  Ladle the soup into a bowl and garnish with the scallion.