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Spicy Udon Noodle Soup

It's no secret that we are crazy for noodles! We love them when it’s hot, and when it’s cold, and especially when they’re suspended in a piquant broth surrounded by perfectly cooked vegetables. You can find dried udon noodles in the Asian section of many grocery stores, or fresh udon noodles at many Asian markets. They vary considerably in size, shape, and consistency, so you might want to try a few different kinds to find your favorite.
Course Soup
Cuisine American, Japanese
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Calories 232kcal

Equipment

Ingredients

  • 1 tablespoon canola oil
  • 1 small yellow onion , diced
  • 2 ribs celery , sliced
  • 1 large carrot , julienned or diced
  • 3 cloves garlic , minced
  • 1 cup bunashimeji or enoki mushrooms long, skinny mushrooms (optional)
  • 9 cups water
  • 3 cubes vegetable bouillon
  • 2 ½ cups shredded napa or green cabbage
  • 12 ounces dry udon noodles
  • 1 tablespoon Sriracha sauce
  • Ground black pepper , to taste
  • 2 green onions sliced, for garnish (optional)
  • ½ sheet sushi nori toasted seaweed, finely sliced, for garnish (optional)

Instructions

  • In a large soup pot over medium-high heat, heat the canola oil. Add the onion, celery, carrot, garlic, and mushrooms (if using), and sauté, stirring occasionally, for 5 minutes or until the onion is tender and translucent.
  • Pour in the water and bring to a boil. Add bouillon cubes, cabbage, and noodles, and cook for the amount of time suggested on the package.
  • Remove from the heat and stir in the Sriracha sauce and pepper.
  • Divide the soup among single-serving bowls. Garnish each bowl with a sprinkle of green onions and finely sliced sushi nori (if using them).

Notes

Friendly Suggestion: Make this soup stretch further by adding a drained and diced block of extra-firm tofu. It will give you a couple of extra servings to enjoy as leftovers, plus a boost of protein. Win-win.
Recipe from The Friendly Vegan Cookbook. Reprinted by permission of the publisher, BenBella Books.
Notes by Melissa Huggins
  • I used avocado oil instead of canola, but you can use any cooking oil you prefer. 
  • This is relatively spicy with the sriracha. To reduce the heat, use less or omit altogether. You can always add more after serving. 
  • If you don't have sriracha, you can add a ½ teaspoon of crushed red pepper flakes when you sauté the veggies.
  • For a lower-sodium option, choose low-sodium bouillon cubes or broth.

Nutrition

Serving: 1bowl | Calories: 232kcal | Carbohydrates: 42g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 678mg | Potassium: 111mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2120IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg