I have been under the weather this week. Sore throat, cough and a running nose. I don’t know about anyone else but I get wicked cravings when I’m sick. Usually for soup. Udon noodle soup is great. It’s salty with a kick of heat with a lot of broth and oodles of noodles. It only takes awhile to prepare as well.
Udon noodle soup is one of those recipes that can be customized to suit what you want. Add tofu instead of shrimp or maybe Chinese greens instead of mushrooms. Honestly, it’s so easy, I didn’t even thaw the shrimp. It just thawed in the broth. I could think of a million ways to cook the soup. Which is why it’s perfect for when you are sick.
- Udon Noodles - 200g Package
- Chicken Broth - 284 mL Can
- Water - 284 mL
- Mushrooms - 0.5 Cup Sliced
- Snap Peas - 0.5 Cup Trimmed
- Green Onions - 4 Stocks Sliced
- Shrimp Cooked - 0.5 Cup
- Garlic Clove - 1 Sliced
- Ginger - 2 Cubes
- Soy Sauce - 1 tbsp
- Lime - 1 Quartered
- Sriracha Sauce - To Taste
- Cilantro - Chopped To Taste
- Cook the udon noodles according to package directions which for me was 3 minutes in boiling water and drain.
- Cook mushrooms in the bottom of the pot. Add the shrimp, green onions, garlic, snap peas, ginger and broth.
- Then add soy sauce and cook until snap peas are tender, for 3 mins. Fish out the ginger chucks and remove.
- Divide the noodles between two bowls and ladle the soup on top.
- Garnish with a squeeze of lime, sriracha sauce and cilantro.