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Best Hot and Sour Udon Noodle Soup

 
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Nothing is better than a bowl of hot and sour soup on a cold winter day. Fresh vegetables, garlic, ginger and scallions, and some udon noodles are cooked in a base of stock, soy sauce and rice vinegar. It warms you up within a few seconds with tons of flavors.

Yield

2

servings

Prep

15

min

Cook

20

min

Ready

35

min

 

Ingredients

Vegetables:
1 tablespoon vegetable oil
1 small yellow onion
chopped
1 cup mushrooms
assorted or any kind you prefer, sliced
1 carrots
cut into matchsticks
*
½ sweet red bell peppers
thinly sliced
*
1 celery stalks
thinly sliced
*
2 cloves garlic
minced
½ teaspoon ginger
minced
*
Noodle and broth:
4 ounces udon noodles
or soba, or spaghetti
*
4 cups stock
vegetable
1 tablespoon sesame oil
2 tablespoons soy sauce, tamari
or more to taste
2 tablespoons rice vinegar
or to taste
½ teaspoon chili garlic sauce
optional
*
1 cup sugar snap peas
*
2 scallions, spring or green onions
thinly sliced
*
¼ cup cilantro
freshly chopped

Directions

First you need these vegetables.

Chop up the garlic, ginger and onions.
Meanwhile slice the carrots, celeries, carrots, and scallions.

In a large non-stick skillet, heat the oil until hot over medium-hight heat. Add the onions, stirring often, and cook for about 5 minutes until soft and start becoming brown.

Start to cook the vegetables.
stirring often,

Stir in mushrooms, and cook for another 5 to 7 minutes until mushrooms have begun to brown and most of the liquid has evaporated.

Here I re-dehydrated some dried mushrooms.
Add re-dehydrated mushrooms into cooked mushrooms.
Stir in mushrooms,
and cook for another 5 to 7 minutes

Add the carrots, bell pepper, celery, garlic and ginger, stirring often, and cook for another 2 minutes until the vegetables just start to become tender but still crisp.

Along with bell peppers, carrots, celeries, garlic and ginger.
Stirring often,

Remove from the heat.

Meanwhile add broth, sesame oil, soy sauce, rice vinegar, and chili garlic sauce if using into a large pot, and bring to boil.

Cook the noodle according to the direction on the package, at the last 2 minutes, add the mushroom-vegetable mixture, sugar snap peas, scallions, and half of the cilantro into the pot.

Meanwhile prepare the noodle.
sugar snap peas, scallions, and half of the cilantro into the pot.

Stir until well combined and the noodle soup is heated through.

and the noodle soup is heated through.
One pot full of deliciousness.

Divide between two serving bowls, sprinkle the remaining cilantro on top.

Nothing is better than a bowl of warm and hearty noodle soup in a cold day.

Serve hot.

Serve hot.

 

* not incl. in nutrient facts

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Comments

Liz
Indianapolis
 over 7 years ago

Oh, I LOVE noodle dishes...and this one is both flavorful and beautiful! Looks excellent!

Thanks, Liz! It is a flavorful and beautiful soup :)

happyzhangbo
Toronto , Ontario, Canada
 over 7 years ago

Costa Mesa, United States
 about 5 years ago

I will make this soup ASAP...thanks andra

Nutrition Facts

Serving Size 602g (21.2 oz)
Amount per Serving
Calories 35147% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 1635mg 68%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 14%
Sugars g
Protein 32g
Vitamin A 127% Vitamin C 84%
Calcium 8% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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