Udon Noodle Soup

AuthorJen Booker
RatingDifficultyBeginner

Udon Noodle Soup

Yields2 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins

 4 tsp Sesame oil
 1 Onion , chopped
 1 Thumb sized piece fresh ginger , chopped
 4 Cloves garlic , chopped
 ¼ tsp Ground cinnamon
 2 Sticks lemon grass
 1 Star anise
 2 l Veg or mushroom stock
 ¼ cup Tamari or soy sauce
 800 g Udon noodles
 300 g Sliced shiitake mushrooms
 2 Carrots , julienned (cut into thin matchsticks)
 2 Jalapenos sliced into thin rounds
 1 Bunch spring onions , chopped into rounds
 Baked tofu pieces (see Baked Tofu recipe)
 1 Bunch of coriander
 sesame seeds for sprinkling
 peanuts

1

Warm a large pan over a medium heat and add 2 teaspoons sesame oil

2

Sauté the onions and ginger together until the onion is beginning to caramelize, then add the garlic and cook, stirring frequently, for another few minutes.

3

Slit the lemon grass lengthways with a sharp knife then bash it with a rolling pin (it helps the flavour come out!). Add it to the pan with the the star anise and cinnamon then pour over the broth and tamari/soy sauce.

4

Simmer for around 30 minutes then sieve it to remove all of the add-ins and return the liquid to the pan. Keep it on a low heat to keep warm.

5

While the broth is simmering prepare your toppings.

6

Wash and chop all of the raw veggies and sauté the mushrooms in the remaining 2 teaspoons of sesame oil until golden brown.

7

Cook the noodles as per instructions

8

Assemble your bowls by putting noodles in the bottom, ladling over the hot broth, then covering with toppings of choice. Finish with a sprinkling of sesame seeds.

Ingredients

 4 tsp Sesame oil
 1 Onion , chopped
 1 Thumb sized piece fresh ginger , chopped
 4 Cloves garlic , chopped
 ¼ tsp Ground cinnamon
 2 Sticks lemon grass
 1 Star anise
 2 l Veg or mushroom stock
 ¼ cup Tamari or soy sauce
 800 g Udon noodles
 300 g Sliced shiitake mushrooms
 2 Carrots , julienned (cut into thin matchsticks)
 2 Jalapenos sliced into thin rounds
 1 Bunch spring onions , chopped into rounds
 Baked tofu pieces (see Baked Tofu recipe)
 1 Bunch of coriander
 sesame seeds for sprinkling
 peanuts

Directions

1

Warm a large pan over a medium heat and add 2 teaspoons sesame oil

2

Sauté the onions and ginger together until the onion is beginning to caramelize, then add the garlic and cook, stirring frequently, for another few minutes.

3

Slit the lemon grass lengthways with a sharp knife then bash it with a rolling pin (it helps the flavour come out!). Add it to the pan with the the star anise and cinnamon then pour over the broth and tamari/soy sauce.

4

Simmer for around 30 minutes then sieve it to remove all of the add-ins and return the liquid to the pan. Keep it on a low heat to keep warm.

5

While the broth is simmering prepare your toppings.

6

Wash and chop all of the raw veggies and sauté the mushrooms in the remaining 2 teaspoons of sesame oil until golden brown.

7

Cook the noodles as per instructions

8

Assemble your bowls by putting noodles in the bottom, ladling over the hot broth, then covering with toppings of choice. Finish with a sprinkling of sesame seeds.

Udon Noodle Soup

Leave a Reply

Your email address will not be published. Required fields are marked *

fifteen − eight =