As an Atlanta gal who moved up north to CT to work in NYC, I am trying to adjust to the cold weather. I actually love when it snows and like living near the harbor, which does yield quite cold winds. But, all has been great because the winter has been rather mild. Well, on Friday I went to dinner with a friend in Greenwich Village and once we left a fabulous French restaurant, the cold weather hit us like a freight train. As a result, the next day all I craved was soup. Since I ate rich French food the night before, I of course needed and wanted to return to lighter food. Enter this udon noodle soup, which hit the spot by warming me up and having such a flavorful broth. Going for Asian inspired flavors, this soup with all veggies and hearty udon noodles is similar to Pho. This is truly a favorite of mine!
4 cups chicken stock, reduced sodium
2 cups water
½ cup enoki mushrooms
½ cup carrot, shredded or finely diced
1 cup baby bella mushrooms, sliced
3 green onions, chopped (white included)
3 garlic cloves, minced
1 Tbsp ginger, minced
1 Tbsp rice vinegar
2 Tbsp soy sauce, reduced sodium
2 star anise
¼ tsp white pepper
½ tsp sesame oil
½ tsp sugar
2 cups napa cabbage
8 oz udon noodles, dry
In a large saucepan, add chicken stock and water. Bring to a boil, reduce heat to low.
Add mushrooms, carrot, green onions, garlic, ginger, rice vinegar, soy sauce, and star anise. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
Remove and discard star anise. Stir in white pepper, sesame oil, sugar, cabbage, and udon noodles. Increase heat to high and cook until noodles are tender, about 5 minutes.
Ladle into large soup bowls and serve topped with Srirachi if you like spicy soup.
Serving size: 1/4 of recipe (24.4 ounces).
% Daily Value
Calories From Fat 99.52 19%
Total Fat 12.57g 19%
Saturated Fat 1.61g 8%