Saturday, October 8, 2016

Ginger Veggie Udon Soup

It's a warm fall in SF, but a little veggie soup never went amiss. This one is gingery/miso-y, with yummy soft udon noodles. It would be great for fending off a cold, with all the vitamin-filled veggies, lime juice, miso, and ginger. Knock on wood...

I bought a pack of udon noodles from the Japanese supermarket, and couldn't even read the numbers to tell how long to cook it for...Google Translate to the rescue! Their app allows you to take a picture of text and it will translate!

In a nutshell: You simmer the broth for about 15 minutes, and while that's happening boil the noodles. Chop up a whole lot of veggies in small strips, then cook some with the broth and leave some raw to be softened by the residual heat of the broth. It takes less than half an hour and is immensely satisfying.

Get your bowl, plop in a bunch of noodles, add raw carrots, then pour the broth over the whole thing. The result is a fresh, bright, light soup. Finish it all off with a squeeze of lime, green onions, and some sort of spicy situation if you want (I used a serrano chile, seeds removed and chopped fine).

To make it heartier, you could always add a soft boiled egg or some tofu. I'll probably do this with my leftovers!

Ginger Veggie Udon Soup
Yield: 3 servings


  • Broth:
    • 3 inch piece of fresh ginger, peeled (use a spoon to scrape off the skin) and chopped into 1/4 inch thick rounds
    • 1/2 large carrot, chopped into 1/2 inch rounds
    • 2 cloves garlic, roughly chopped
    • 5 cups vegetable stock or water
    • 10 sprigs cilantro
  • Other ingredients:
    • 7 ounces udon (find in a Japanese supermarket/specialty store or online)--rice noodles or soba would also be good!
    • 1/2 head of broccoli (mind was leftover from roasting a head)
    • 1 red pepper, cut into thin strips
    • 1/2 large carrot (the other half), cut into matchsticks
    • 1 rounded teaspoon red miso paste
    • 5-6 green onions, white and light green parts thinly sliced
    • *Note: use whatever veggies you have leftover! Thug Kitchen suggests thinly sliced snowpeas in place of the red pepper, but I bought red peppers at Costco so....
  • For serving:
    • lime
    • serrano chile or sriracha
    • sesame oil (I didn't do this but it sounds good!)
  1. In a medium/large pot, heat over medium heat and then add the carrot and ginger chunks. Cook without oil, stirring occasionally, for a few minutes, until the carrots start to brown. Add garlic and stir again for about a minute to take the edge off. Add the stock or water and cilantro and bring to a simmer for 15 minutes.
  2. While you're waiting, cook the noodles according to the package. Mine went for 5 minutes into boiling water and were rinsed after cooking. Set the noodles aside (it's okay if they don't stay hot).
  3. Chop up the rest of the veggies! Once the stock is done with its 15 minutes, remove the ginger, garlic, cilantro, and carrot as best you can. 
  4. Add anything that you want to cook a bit to the stock now: broccoli if it's raw, red peppers, etc. I left the carrots raw, but you do you. Cook for just long enough for the veggies to lose their rawness--a couple of minutes. 
  5. Stir the miso paste and a ladle or two of stock together in an extra bowl, then dump back in the soup. and stir to combine.
  6. Put some noodles and carrots in a bowl, and ladle the soup over everything. Serve with garnishes or an egg as desired! (if you let this sit for a minute the carrots and noodles can warm up a bit).
  7. Enjoy!
Recipe slightly adapted from Thug Kitchen.

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