Udon Noodle Soup
Author:Fragrant Udon Noodle Soup that's light, refreshing, and packed with flavour. Once you've made the easy and flavoursome broth you can make up and enjoy delicious, varied bowls in minutes!
Ingredients
- 1 tablespoon oil , any neutral oil (divided)
- 1 medium onion , diced
- 1 thumb sized piece fresh ginger , chopped
- 4 cloves garlic , sliced
- ¼ teaspoon ground cinnamon , or 1 cinnamon stick
- 2 sticks lemon grass
- 2 to 4 star anise , 2 gives a very subtle flavour, 4 will make it more pronounced
- 8 cups (2 litres) flavorful stock
- ¼ cup (60 mls) soy sauce or Tamari
- 24oz (680 grams) fresh or frozen udon noodles , or about 16oz (453g) if dried
Toppings & quantities are a guide. Use as much or as little of each as you like and feel free to add extras. See my list of topping ideas in the post above.
- around 4 cups (300 grams) sliced mushrooms , sliced
- 2 medium carrots , julienned (cut into thin matchsticks)
- 2 jalapenos , sliced very thinly
- 1 bunch green onions , sliced
- 1 bunch fresh mint or cilantro , or Thai basil
- optional toasted sesame oil , for drizzling
- optional sesame seeds , for sprinkling
INSTRUCTIONS
- Warm a large pan over medium heat and add 2 teaspoons of the oil. Sauté the onions and ginger until the onion is translucent, then add the garlic and cook, stirring frequently, for another 2 minutes.
- Slit the lemon grass lengthways with a sharp knife then bash it all over with a rolling pin or something heavy (it helps the flavor come out!). Add it to the pan with the star anise and cinnamon then pour over the broth and soy sauce.
- Bring to a simmer and cook for 30 minutes, then sieve to remove the add-ins. Return the liquid to the pan and place over low heat to keep warm.
- While the broth is simmering prepare your toppings. Wash and chop all of the raw veggies and sauté the mushrooms in the remaining 1 teaspoon of oil until golden brown. Once cooked remove from the heat and set aside.
- Bring a large pan of water to a rolling boil and cook the noodles as per the directions on the packet. When cooked, drain and rinse in cold water to stop them cooking any more.
- Assemble your bowls. Put some the noodles in the bottom of each bowl, ladle over the hot broth, then cover with your toppings. Finish with a drizzle of toasted sesame oil and a sprinkling of sesame seeds.
NOTES
The broth will keep for up to one week in the fridge or 3 months in the freezer.
Only cook as many noodles as you will eat as they do not keep well in the broth.
NUTRITION
Serving: 1serving | Calories: 309kcal | Carbohydrates: 61g | Protein: 10g | Fat: 4g | Saturated Fat: 0.3g | Sodium: 7804mg | Potassium: 349mg | Fiber: 4g | Sugar: 22g | Vitamin A: 7068IU | Vitamin C: 11mg | Calcium: 29mg | Iron: 1mg
