Japanese Udon Vegetable Soup recipe

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Ingredients

2 (32 fluid ounce) containers beef broth
2 (10 ounce) packages udon noodles
1 ½ cups thinly sliced napa cabbage
1 cup bean sprouts
½ cup matchstick-cut sliced carrots
½ cup matchstick-cut sliced celery
½ cup matchstick-cut seeded cucumber
1 jalapeno, sliced
½ cup pea pods
2 teaspoons chile-garlic sauce (such as Sriracha), or to taste
2 teaspoons hoisin sauce, or to taste

Nutrition Info

464.2 calories
carbohydrate: 88.3 g
cholesterol: 0.1 mg
fat: 3.2 g
fiber: 2.1 g
protein: 16.5 g
saturatedFat: 0.6 g
servingSize: -
sodium: 2515 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat broth in a saucepan over medium heat until hot, about 5 minutes.

  2. Bring a large pot of lightly salted water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.

  3. Pour broth equally into 4 serving bowls and add noodles. Top each bowl with cabbage, bean sprouts, carrots, celery, cucumber, jalapeno, pea pods, chile-garlic sauce, and hoisin.

Recipe Yield

4 servings

Recipe Note

I love soup in those large authentic pho bowls (54 ounce). The key to any soup is the stock, and the beginning of any great soup is its base and what you like to do to doctor it up with. Making this soup is a lot easier than you probably think it's going to be. Once you have a broth, then most of the work is preparing the vegetables to be a garnish for your soup.

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