Udon Noodle Soup with Crisp Vegetables
Here’s a Japanese-style soup inspired by one I sampled in a New York City noodle shop. Thick noodles in a hot broth are topped with crisp raw vegetables. It’s an unusual but simple presentation, which you can start making just minutes before you wish to serve it. The traditional way to eat this is to “slurp” the noodles with the help of chopsticks, then finish off the remaining soup with a spoon.
- 32-ounce carton natural vegetable stock
- 3- to 4-inch piece kombu (sea vegetable), optional
- 1 tablespoon reduced-sodium soy sauce, or to taste
- 4 to 5 ounces udon noodles, broken in half
- Freshly ground pepper to taste
- 1/2 medium red bell pepper, sliced into very thin rings
- 1 medium carrot, coarsely grated
- 1 cup loosely packed watercress (if unavailable, substitute shredded dark green lettuce)
- 2 scallions, green and white parts, thinly sliced
Combine the stock, kombu, and 2 cups water small soup pot and bring to a rapid simmer. Add the udon and simmer for 6 to 8 minutes, until al dente. Add soy sauce to taste, along with a few grindings of pepper.
Divide the broth and noodles among 4 serving bowls. Top each with some bell pepper, carrot, watercress, and scallion. Serve at once.
- Here are more easy Asian-style noodle soup recipes.