This was one of those meals born out of desperation. It was already late, everyone was starving, and there were only odds and ends in the fridge. What's that they say about necessity being the mother of invention? Because this soup ended up being good! Really good!
We cooked the udon noodles right in the broth in this recipe. The starch from the noodles thickens the broth slightly, giving it a silky and satisfying texture. If you don't have udon noodles, you could definitely use soba noodles, rice noodles, spaghetti, or any other kind of noodles you happen to have in your pantry.
This is also a good soup for using up those odds and ends - a half of a pepper, a lone and wilting leek, that last wedge of cabbage. You can cook them in olive oil before adding the broth, poach them in the broth itself, or add them as garnish just before serving.
Quick Udon Noodle Soup
Serves 2, but is easily doubled or halved1 cup vegetable broth (or other broth)
2 cups water
1 bay leaf
1 star anise
1 teaspoon salt
handful of udon noodles
1-2 cups swiss chard, torn into pieces (or other hearty green)
1/2 block tofu, cubed
2-4 spring onions, sliced
soy sauce, to taste
Bring liquids, bay leaf, and anise to a boil. Add the udon noodles. When the udon is almost cooked but still slightly crunchy, add the chard. Cook until the udon and chard are both tender. Stir in the tofu and spring onions.
Remove the pot from the heat. Remove the bay leaf and star anise, and season with soy sauce as needed. Divide between bowls and enjoy!
Related: Good Question: How Can I Make Healthier Instant Ramen?
(Image: Emma Christensen)
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I love to drizzle just a tad bit of hot sesame oil on top! Yum! A lot of people also drop in a hard boiled egg or just crack open the egg while cooking.
I'm make soba this instant and I'm going to adapt this udon recipe for soba!
Peas Love Carrots
Instead of just broth, try getting some miso pasta for a distinctly asian flavour. I also like to use bok choy in my soups. Otherwise, udon is TOTALLY yummy.
i do something exactly like this as a quick dinner every couple of weeks but without the tofu and as bitdot suggests with eggs.
My husband and I have been doing one meatless meal a week. We love love love udon. I add a dab of miso, baby bok, and shiitake mushrooms to my broth makes it all take super meaty without the meat
I don't think I'd like the flavor of bay leaf in a soup like this. I would do a miso broth with a hit of dashi, and some eggs for even more protein. Perfect!
I love dropping a generous handful of hand-shredded crisp lettuce on top of ramen or udon, in addition to the other toppings. Gives a nice crunch at first, and a subtle flavor once it wilts.
Where do people get these thick Udon noodles? We don't have Trader Joe's in my part of Michigan, so please don't say that. The only ones I've found are the dry packaged one, which are good but definitely not as good as the thick ones you get in restaurants. Meijer only has them is packs that are like ramen and come with soup base for over $4 a small pack.
What a wonderful delicious gift to give yourself! I added broccoli, carrots and grilled garlic chicken strips and can't wait to devour it tonight....this one is a winner folks...so pretty too!
Made this tonight, with miso (thanks for the suggestion!) and some leftover chicken. Absolutely fantastic! Need to double it next time, so I don't have to look longingly at the pot when it's all gone.
Definitely missing umami as written. Kombu dashi is so easy to make! Miso addition suggested by others would also help with that. Mushrooms, too, would add lovely flavor, umami, and pair well with chard or bok choy.