UDON NOODLE SOUP RECIPES

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MAKE-IT-YOUR-OWN UDON NOODLE SOUP RECIPE - NYT COOKING



Make-It-Your-Own Udon Noodle Soup Recipe - NYT Cooking image

This incredibly easy soup, which was developed for a special kids edition of The Times, is just the thing to warm you from fingertips to toes on a chilly day. It starts with a simple garlic-ginger broth, to which you add pretty much any vegetable, tofu or cooked meat that you like (meatballs are fun). Just be sure to slice any firm vegetables thinly, so they can cook quickly. Toss a tangle of cooked noodles in to the broth, and add a frenzy of toppings – halved hard-boiled eggs, roasted peanuts, sliced scallions, sprouts, nori (a type of seaweed), a drizzle of sriracha – whatever excites you. As for noodles, we like udon, because they're delightfully soft and chewy, but you can also use spaghetti, bucatini or even ramen. (Fun fact: Udon dough is traditionally kneaded with your feet.)

Provided by Margaux Laskey

Total Time 30 minutes

Yield About 3 servings

Number Of Ingredients 9

5 ounces dried udon (2/3 of an 8-ounce package) or 2 7-ounce packages fresh or frozen noodles (spaghetti or bucatini also work)
1 teaspoon sesame, olive, vegetable or canola oil
1 tablespoon olive oil
Fresh ginger, about 1-inch, peeled and finely minced, or grated on the smallest holes of a box grater
2 to 4 garlic cloves, peeled and finely minced, or grated on the smallest holes of a box grater
3 cups low-sodium vegetable or chicken broth
2 cups, total, fresh or frozen vegetables, like thinly sliced carrots, bok choy, mushrooms, snow or snap peas, green beans, baby corn, corn kernels, peas, edamame, fresh spinach
1/2 cup cubed firm tofu, precooked chicken, pork or beef (optional)
1 tablespoon white miso paste or 3 to 4 tablespoons soy sauce, plus more soy sauce as needed

Steps:

  • Prepare noodles according to package directions, and drain. Toss with a teaspoon of sesame, olive, vegetable or canola oil to prevent them from sticking together, and set aside.
  • In a medium saucepan over medium heat, heat 1 tablespoon of olive oil until it shimmers, and sauté the grated ginger and garlic until you smell it (less than a minute). Do your best not to burn it. Add 2 cups of stock to the pot. Be careful – it might splatter.
  • Bring the stock to a boil, and lower the heat to a simmer (about medium-low). Add carrots (or any hard, root vegetables, if using), and cook until they are crisp-tender, about 1 to 2 minutes. Add tofu or any vegetables (except spinach), and cook until tender but still bright in color, about 1 to 2 minutes. Turn off heat, and cover to keep warm.
  • In a small pot, heat the remaining 1 cup of stock until it steams. Remove from the heat, and whisk in the miso paste until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. (If using soy sauce instead of miso, skip this part and add the rest of the stock and soy sauce.) Stir in the cooked noodles and fresh spinach, if using, and heat through over medium-low, if necessary. Do not bring the soup to a boil with the miso: Some cooks believe this can ruin the miso's delicate flavor. Top as desired and season additionally, if desired, with soy sauce.

Nutrition Facts : @context http//schema.org, Calories 351, UnsaturatedFatContent 9 grams, CarbohydrateContent 47 grams, FatContent 12 grams, FiberContent 2 grams, ProteinContent 15 grams, SaturatedFatContent 2 grams, SodiumContent 568 milligrams, SugarContent 6 grams, TransFatContent 0 grams

WARMING CHICKEN NOODLE SOUP RECIPE | BBC GOOD FOOD



Warming chicken noodle soup recipe | BBC Good Food image

This Asian-inspired noodle broth is gently infused, releasing the flavour of all the aromatics. We recommend making double and enjoying reheated the next day

Provided by John Torode

Categories     Main course, Soup, Supper

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 13

4 boneless skinless chicken breasts
60ml sake (if you don't have sake, use vodka)
thumb-sized piece ginger , peeled and sliced into matchsticks
3 spring onions , finely sliced on the diagonal, and white and green parts separated
150ml soy sauce
4 tsp sesame oil
2 garlic cloves , grated
600g thick white noodles (such as udon)
2 large long red Serrano chillies , seeds left in and sliced on the diagonal
1 large egg , beaten
small pack coriander
2 tbsp toasted sesame seeds
seaweed flakes, to serve (optional)

Steps:

  • Slice the chicken breasts into strips about 1cm wide and the full length of the breast. Briefly marinate the chicken in the sake and leave to one side for a few mins.
  • Mix the ginger with the whites of the spring onions, soy sauce, sesame oil and garlic.
  • Put 2 litres of water in a saucepan and bring to the boil. Pour in the ginger soy mixture, reduce the heat and cook just below a simmer for 5 mins.
  • Add the chicken and sake mix, noodles and chillies to the stock and turn the heat up. As soon as the broth comes to the boil, turn off the heat. Slowly pour the egg into the broth, stirring all the time. Add the green parts of the spring onions and stir through. Leave to sit for 2 mins.
  • Ladle the soup evenly into six bowls. Sprinkle with the toasted sesame seeds and coriander, with a few seaweed flakes, if you like.

Nutrition Facts : Calories 297 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fiber, ProteinContent 28 grams protein, SodiumContent 3.8 milligram of sodium

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