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.
- 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
- 1/2 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.
- Here are more easy Asian-style noodle soup recipes.