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Asian Udon Noodle Soup

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Asian Udon Noodle Soup

Shiitake mushrooms, tofu, bok choy and carrots are cooked together with ginger, sesame oil, oyster sauce and broth. Tons of fresh and delicious flavor. Yum!

 

Yield

4 servings

Prep

15 min

Cook

20 min

Ready

40 min

Ingredients

Amount Measure Ingredient Features
¾ pound udon noodles
or soba noodles
*
3 cups stock
vegetable
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1 tablespoons vegetarian oyster sauce
or regular oyster sauce
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2 teaspoons soy sauce, tamari
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1 tablespoon rice vinegar
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2 teaspoons rice vinegar
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4 ½ teaspoons sesame oil
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¼ cup ginger
freshly minced
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1 clove garlic
minced, or to taste
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2 tablespoons canola oil
or other vegetable oil
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4 cups bok choy
3/4 pound, cut crosswise into 3/4-inch pieces
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1 ½ cups mushrooms, shiitake
3 1/2 ounces, stemmed and thinly sliced
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½ pound tofu
extra firm, cut into 1/2-inch cubes
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2 medium carrots
cut into match sticks
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4 scallions, spring or green onions
thinly sliced, for garnish
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½ cup cilantro
freshly chopped, for garnish
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Ingredients

Amount Measure Ingredient Features
340.2 g udon noodles
or soba noodles
*
7.1E+2 ml stock
vegetable
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15 ml vegetarian oyster sauce
or regular oyster sauce
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1E+1 ml soy sauce, tamari
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15 ml rice vinegar
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1E+1 ml rice vinegar
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23 ml sesame oil
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59 ml ginger
freshly minced
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1 clove garlic
minced, or to taste
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3E+1 ml canola oil
or other vegetable oil
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946 ml bok choy
3/4 pound, cut crosswise into 3/4-inch pieces
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355 ml mushrooms, shiitake
3 1/2 ounces, stemmed and thinly sliced
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226.8 g tofu
extra firm, cut into 1/2-inch cubes
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2 medium carrots
cut into match sticks
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4 each scallions, spring or green onions
thinly sliced, for garnish
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118 ml cilantro
freshly chopped, for garnish
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Directions

Bring a medium pot of well-salted water to a boil. Add the noodles and cook, stirring, until tender, about 8 minutes.

Transfer to a colander and run under cold water to cool slightly. Drain well.

In a medium bowl, mix the chicken broth, oyster sauce, vinegar, and 2 teaspoons of the sesame oil.

Heat the ginger and canola oil in a large skillet over medium-high heat until the ginger sizzles steadily for about 30 seconds.

Add the bok choy and mushrooms, sprinkle with the remaining 2½ teaspoons sesame oil and ¾ teaspoon of salt and cook, tossing after 1 minute, until the bok choy turns dark green and begins to soften, 8 minutes.

Add the chicken broth mixture, tofu, and carrots and bring to a boil.

Reduce to a simmer, cover, and cook until the carrots are soft and the tofu is heated through, about 7 minutes.

Divide the noodles evenly among 4 bowls. Spoon the vegetables, tofu, and broth over the noodles. Sprinkle with the scallions and cilantro leaves.

Serve warm.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

In the recipe directions, it says "chicken broth" throughout. Hardly vegetarian. Perhaps a correction is in order?

anonymous

In the recipe directions, it says "chicken broth" throughout. Hardly vegetarian. Perhaps a correction is in order?

anonymous

In the recipe directions, it says "chicken broth" throughout. Hardly vegetarian. Perhaps a correction is in order?

anonymous

In the recipe directions, it says "chicken broth" throughout. Hardly vegetarian. Perhaps a correction is in order?

anonymous United States

Also when is the garlic included in the recipe

 

 

Nutrition Facts

Serving Size 289g (10.2 oz)
Amount per Serving
Calories 27262% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 562mg 23%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 10%
Sugars g
Protein 29g
Vitamin A 108% Vitamin C 9%
Calcium 42% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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