Udon Noodle Soup is a perfect meal on a cold winter’s day. My son just finished his second Whole 30 diet plan (more about that later this month). He lost 49 pounds in 60 days. Unbelievable, right? He was determined to stick to this diet and his auto-immune symptoms felt a little bit better as well, winning! The one food he really missed while on the Whole 30 was soup with noodles. This Udon Noodle Soup was made with love for him on the completion of his diet.
An easy soup that is ready in minutes? Yup! This Udon Noodle Soup was quite easy to make. It should not take you more than 5 minutes to prep your veggies, and then about 10-15 minutes to prepare the soup. These noodles are precooked and all you need to do is warm them up. Great way to save time for busy parents! My kids loved slurping these big noodles up in the soup.
This soup can be customized quite easily. Whatever vegetables your family enjoys, add them in. If you prefer this to be a vegetarian soup, just use vegetable broth and the original flavor Udon noodles. I prefer to use the Fortune noodles because they:
- are made from 100% natural ingredients
- are fortified with ALA Omega-3
- have no MSG
- can be ready in minutes
- sauce packet is separate, so you can use the noodles separately or with the seasoning
This recipe was a part of a blogger Fortune Noodle challenge sponsored by JSL Foods. If you want to keep up with this delicious noodle company you can follow them on Facebook or Twitter. I found the noodles for sale at my local Target and Fresh Market.
What is your favorite food to eat on a cold day?
Udon Noodle Soup
- 2 packages of Fortune udon noodles (original or chicken flavor) plus the packets inside
- 2 and 2/3 cup water
- 4 cups beef or vegetable stock
- 1/2 cup thinly sliced carrots
- 1/2 cup snow peas sliced diagonally
- 1 cup fresh shimeji mushrooms sliced
- 2 tablespoons white miso paste
- 1 bunch of scallions chopped
- 1 package extra firm tofu, cubed and dried
- 1-2 T. evoo
- salt and pepper
- Cook the udon noodles in 2 and 2/3 cup boiling water along with the flavor packets.
- Remove the noodles and set aside.
- Pour 4 cups of broth into the existing water that you used to cook the udon noodles.
- Bring the broths to a boil.
- Lower the heat to medium and add the mushrooms, carrots and snow peas.
- Cook 3-4 minutes until soft.
- Dry your tofu and cube it. (Save time and buy cubed tofu)
- Add tofu to a very hot wok that contains some evoo.
- Season the tofu cubes while they are frying with some salt and pepper to taste.
- Fry until the tofu cubes are toasted on all sides.
- In a small bowl, add 2 Tablespoons of white miso paste.
- Spoon one ladle full of hot broth into the miso paste.
- Whisk until the miso is completely dissolved,
- Pour the entire miso mixture into the pot with the soup and vegetables.
- Don't boil the soup with the miso or it can get gritty.
- Stir in your cooked udon noodles and the scallions.
- Plate your udon noodle soup and add your toasted tofu cubes on top. Enjoy!
I created this recipe for the Fortune Asian Noodle Blogger Recipe Challenge. All opinions and recipes are 100% created by me.