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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.).

Posted By: Keiko McDermott
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Prep Time: 10 minutes | Cook Time: 5 minutes | Ready In: 15 minutes
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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.

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Cooking Process:

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.