Udon Noodle Soup
This Asian fusion inspired soup is an incredible meal to enjoy during the colder months. Part Chinese and part Japanese gives this tasty dish such a comforting feeling... !
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.