Best Hot & Sour Udon Noodle Soup

Name: Best Hot and Sour Udon Noodle Soup
Yield: 2
Cuisine: Fusion
Ingredients: vegetable oil; yellow onion; mushrooms; carrots; sweet red bell peppers; celery stalks; garlic; ginger; udon noodles; stock; sesame oil; soy sauce, tamari; rice vinegar; chili garlic sauce; sugar snap peas; scallions, spring or green onions; cilantro

Submitted by happyzhangbo

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

TABLESPOON VEGETABLE OIL

SMALL YELLOW ONION
chopped

CUP MUSHROOMS
assorted or any kind you prefer, sliced

CARROTS
cut into matchsticks *

SWEET RED BELL PEPPERS
thinly sliced *

CELERY STALKS
thinly sliced *

CLOVES GARLIC
minced

TEASPOON GINGER
minced

Noodle and broth

OUNCES UDON NOODLES
or soba, or spaghetti *

CUPS STOCK
vegetable

TABLESPOON SESAME OIL

TABLESPOONS SOY SAUCE, TAMARI
or more to taste

TABLESPOONS RICE VINEGAR
or to taste

TEASPOON CHILI GARLIC SAUCE
optional *

CUP SUGAR SNAP PEAS *

SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced *

CUP CILANTRO
freshly chopped

Directions

First you need these vegetables.

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.

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.

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.

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.

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

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

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

Nothing is better than a <a href="/how-to/ballistic-about-bowls-338" title="Ballistic about bowls - Essential kitchen bowls with reviews">bowl</a> of warm and hearty noodle soup in a cold day.