Udon Noodle Soup
November can be pretty wet ☔ and grey! It’s not very cold and it’s not very warm… it’s in between – it’s the “grey” zone, I like to call it! November is also the transition month of when fall is almost gone and winter is just ahead. I’m a summer girl and like a bear, I go into some sort of hibernation around this time of the year. I relax in my cave until the flowers start blooming again… unless it’s an exceptional winter and the weather is not too “chilly”.
I can’t stand the cold weather and I make sure to keep myself nice and cozy 🥰. There’s nothing more comforting than eating a nice soup and even more so when it’s cold outside. I like to make my West Coast Smoked Salmon Chowder, Broccoli Cheddar Soup, my healthy Minestrone Soup, Chicken Tortilla Soup, Slow Cooker Beef Barley Soup and many others. When it comes to Asian style soups, I have the choice between Wonton Soup, Hot & Sour or this one… my Udon Noodle Soup!
I’m all about rescuing any leftovers in my fridge. One of my favorite recipes I like to make quite often is my Singapore Noodles but here’s the thing. I’m always left with some extra bean sprouts and Char Siu Pork (Chinese BBQ Pork) 🐖 whenever I make this dish. Therefore, I had to come up with another dish. Being inspired by Japanese cuisine, I’ve decided to create a dish with my leftovers and that is how this Udon Noodle Soup recipe was born!
This soup has so many great ingredients in it, enough to become a meal on its own. It’s extremely satisfying and filling without feeling bloated 🥺! It’s the perfect dish to warm you up and keep you nice and relaxed. So next time you make my Singapore Noodles, keep in mind you can always use your leftovers for this comforting Udon Noodle Soup!
Bon Appétit!🍽
Check out these other delicious inspired Asian recipes…😀
– Crispy Ginger Beef
– Chinese 5 Spice Spare Ribs
– Dakgangjeong ~ Sweet & Spicy Crispy Korean Chicken
– Ahi Tuna Poke Bowl
– Szechuan Ginger Chicken
– Easy Miso Glazed Salmon
– General Tso’s Chicken
and for even more soup & chowder recipes 🥣, click on this link… Recipe Category • Soups
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Udon Noodle Soup
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Ingredients
- 1 tbsp. olive oil tips & tricks
- 1/2 medium onion, finely chopped
- 1/4 large red pepper, finely julienned
- 1/4 large orange pepper, finely julienned
- 1 medium jalapeño pepper, seeded, ribs removed and finely julienned
- 1 medium carrot, shredded
- 1 1/2 tbsp. fresh ginger, minced
- 2 large cloves garlic, pressed
- 1 tbsp. sesame oil
- 1 cup mushrooms, sliced
- 1 cup char siu (Chinese BBQ Pork), roughly chopped see Recipe
- 4 cups low-sodium chicken broth
- 1/4 tsp. red pepper flakes, or to taste
- 1 tbsp. hoisin sauce
- 1 tbsp. low-sodium soy sauce or tamari
- 1 tsp. fish sauce
- 7 ounces udon noodles, cooked according to package directions
- 1 cup bean sprouts, washed and drained, for garnish tips & tricks
- 1 large green onion, sliced diagonally into 1-inch pieces, for garnish
- 1/4 cup peanuts, coarsely chopped, for garnish
- 1 tbsp. fresh cilantro, for garnish tips & tricks
- 2-4 large lime wedges, for garnish
Directions
- In a large saucepan over medium heat, add olive oil. When it gets hot, add onions and sauté for 2 minutes. Add red and jalapeño peppers and sauté for 3 minutes. Add carrots and cook for 2 minutes. Add garlic and ginger; sauté for 1 minute. Add sesame oil, mushrooms and soy sauce; sauté for 2 minutes. .
- Add broth, char siu, red pepper flakes, hoisin sauce and fish sauce. Bring to a simmer then reduce the heat down to low; cover and simmer for 20 minutes
- Place cooked udon noodles at the bottom of two large serving bowls. Ladle the soup over the noodles and garnish with bean sprouts, green onions, cilantro, peanuts and lime wedge.
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