Not-so-traditional Udon Soup
This is NOT the "udon" soup that I grew up with. I was watching TV one day and saw this "haole" lady making a soup using dried udon noodles and chicken broth. Seemed weird first, but looked good. So I created my own soup using whatever I had in my pantry and fridge. It was surprisingly delicious. I like to throw a lot of vegetables, but you can certainly add meat (shredded cooked chicken, Spam, char siu, kamaboko, etc.).
For 2 bowls
- 6 oz package dried udon noodles
- 3 cups chicken broth or dashi or Saimin soup
- 1 tsp grated ginger
- 2 TBSP Aloha shoyu
- 1 tsp mirin (if you don't have, use sugar)
- Fresh shiitake mushrooms sliced *
- Bean sprouts
- Baby bok choy, chopped
- Cilantro/green onion, chopped, for garnish
* If you use dried shiitake mushrooms, soak them in a warm water, first. Be sure to use the soaking water as stock.
Cook the udon noodles according to the instruction. When done, drain and put them in two bowls. Keep warm.
In a sauce pan, boil stock, ginger, shoyu and mirin. Add the vegitables. Don't overcook vegitables (1 - 2 minutes). Pour the soup and vegitables over the noodles. Garnish with cilantro and/or green onions.