Pan Asian Udon Soup

Why I Love This Recipe

I’ve been inspired by the Korean udon and the Vietnamese noodle soups for this one. To make it a vegetarian soup, just omit the protein and use a vegetable broth.

Ingredients You'll Need

Udon noodles, dried or frozen

Low-sodium chicken or vegetable broth

Half a lime

2 handfuls of bok choy

½ cup of matchstick carrots

½ cup bite-sized broccoli

1 bunch scallions or green onions diced into small pieces – separate white parts from green,

½ cup mushrooms diced into small pieces

One bunch fresh cilantro (snip finely with scissors to get maximum flavor)

Feel free to add or substitute greens, like spinach, if you like

Protein optional:
1 grilled chicken breast torn into bite-size pieces

or

1 cup grilled shrimp (squeeze lime on raw shrimp, add salt and pepper, and drizzle a spoon of olive oil and broil it for 5 minutes.)



Seasoning:
Dashi: It’s a Japanese stock base made of dried kelp and fish. You can get dashi powder in any store that stocks Asian ingredients. You can also get a vegetarian version. Ask for the non-MSG variety.

Black pepper

Questions, Comments & Reviews