Japanese Udon Vegetable Soup recipe
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Ingredients
- 2 (32 fluid ounce) containers beef broth 2 (10 ounce) packages udon noodles 1 ½ cups thinly sliced napa cabbage 1 cup bean sprouts ½ cup matchstick-cut sliced carrots ½ cup matchstick-cut sliced celery ½ cup matchstick-cut seeded cucumber 1 jalapeno, sliced ½ cup pea pods 2 teaspoons chile-garlic sauce (such as Sriracha), or to taste 2 teaspoons hoisin sauce, or to taste
Nutrition Info
- 464.2 caloriescarbohydrate: 88.3 gcholesterol: 0.1 mgfat: 3.2 gfiber: 2.1 gprotein: 16.5 gsaturatedFat: 0.6 gservingSize: -sodium: 2515 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Japanese Udon Vegetable Soup
Directions
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Heat broth in a saucepan over medium heat until hot, about 5 minutes.
Bring a large pot of lightly salted water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
Pour broth equally into 4 serving bowls and add noodles. Top each bowl with cabbage, bean sprouts, carrots, celery, cucumber, jalapeno, pea pods, chile-garlic sauce, and hoisin.