The Recipes

Udon Noodle and Vegetable Soup

I am a true soup lover.  When I go out to eat, I almost always order soup for a first course and then just get an appetizer to follow.  This is also because I like to have a drawn out, multi-course experience, but I don't have a big enough appetite to polish off soup and a full entree.  Thai food?  Tom Yum, spicy, please.  Seafood house?  Maryland crab soup, thank you very much.  French cuisine?  Gotta try the french onion soup, although without the cheese a lot of the time.  This was an easy Asian-inspired soup that is full of good stuff for you.


Udon Noodle and Vegetable Soup


- 1 1/2 c. vegetable stock
- 3 dashes soy sauce
- 1 tsp. Sriracha or hot sauce
- 1 garlic clove, minced
- 1 tsp. grated fresh ginger
- 2-3 mushrooms, sliced
- 1/4 c. udon noodles
- 3-4 grape tomatoes, quartered
- 1/4 c. greens from a bunch of broccoli rabe, chopped

Heat the stock, soy, Srirach, garlic and ginger in a large pot.  Let it simmer for 15-20 minutes.

Add in the mushrooms and udon noodles. (Mine were frozen fresh noodles.  If you are using a dried product, follow the instructions on the package.)

Let the soup simmer another 8-10 minutes.  Add in the tomatoes and broccoli rabe during the last two minutes of cooking.  Ladle into a bowl and enjoy.