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    Home » Global Recipes

    Udon Noodle Soup with Crisp Vegetables

    Published: May 2, 2012 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    In this Japanese-style soup, udon noodles in a hot broth are topped with crisp raw vegetables, making for an offbeat and pleasing presentation. It can be made 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. Photos by Hannah Kaminsky.  

    Serves: 4

    • 32-ounce container low-sodium vegetable broth
    • 2 teaspoons grated fresh ginger, or more, to taste
    • 4 to 5 ounces udon noodles, broken in half
    • 2 tablespoons reduced-sodium soy sauce or tamari, or to taste
    • Freshly ground pepper to taste
    • ½ medium red bell pepper, sliced into thin strips
    • 1 medium carrot, coarsely grated or shaved with a vegetable peeler
    • 1 cup loosely packed watercress leaves, with some stem (or shredded romaine lettuce)
    • 2 scallions, green and white parts, thinly sliced

    Combine the vegetable broth and ginger in a large saucepan and bring to a rapid simmer. Add the udon noodles and simmer for 6 to 8 minutes, or until al dente. Add soy sauce and pepper as desired

    Divide the broth and noodles among 4 serving bowls. Top each with some bell pepper, carrot, watercress, and scallion. Serve at once.

    Variation: Use miso instead of soy sauce. Dissolve 2 rounded tablespoons in a little bit of warm water in a cup, then stir in at the end. Taste to see if you'd like more.

    Udon noodle soup with crisp vegetables

    Udon noodle soup with crisp vegetables

    • Here are more easy Asian-style noodle soup recipes.

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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