Tuesday, October 05, 2010

Recipe 22: Simple, Comforting Vegetable Udon Soup

With the days getting rainy (finally, it's fall!) and work getting busy (productive, sure, but mentally taxing!) there's nothing better than coming home to fix an easy-to-prep, clean-yet-comforting one-course dish for dinner, many of them derived from my harried days as a college student, where a fulltime course load and three part-time jobs leave me little time and energy, let alone consistent grocery shopping, to cook fancy-schmancy meals (which back then translates to anything that takes over 30 minutes or requires more than 10 ingredients.)

Veg Udon
So one of my college (and now, real-life) survival dishes is my vegetable udon; it's healthy, hearty and is super-simple to prep & improvise with whatever you have in your fridge/freezer/pantry. Throw that together with a few long-lasting staples (vegetable broth, udon noodles) and your favorite spices and voila! you get a wholesome, steamy and slurpable dish that warms your soul and soothes your day's stresses away.

Plus with only one wok/saucepan, bowl and fork/chopstick to wash, cleanup is a breeze too! (If I wasn't in the mood to slave over the stove/oven, why would I be in a mood to wash dishes?)

6 oz. vegetable broth (opt for low-sodium if possible, always easier to add more salt than take it away later on)
6 oz. water
~6-8 oz. fresh or frozen veggies (or by my measurements, 2-3 handfuls)
one ~8 oz. package of udon noodles
2 dashes garlic powder
2 dashes ginger powder
salt + pepper to taste
1 tsp. toasted sesame oil (optional)
Veg Udon cooking
1. Combine vegetable broth, water, vegetables (I used frozen summer corn, wild mixed mushrooms, and some slow cooker caramelized onions I whipped up last week,) ginger & garlic powder (or whatever spices you prefer, really) in your wok/saucepan and bring to a rolling boil.
2. Once boiling, throw in the udon noodles and stir gently with chopstick & fork until it starts breaking apart.
3. When the broth starts boiling again, bring down to a simmer and let it sit for 3-4 minutes.
4. Turn off heat, add sesame oil if you desire (my onions were caramelized in butter, so I opted out of adding) plus salt & pepper to taste
5. Serve it in a big bowl! Didn't I tell you it was a simple recipe? Enjoy.


Wandering Chopsticks said...

Umm, my late night quickie dinner tonight was calling Sam Woo for salty fish fried rice and wonton soup. Ready in 10 minutes, which is just enough time to say bye to my boss and drive over. :P

Sue said...

Awesome, I love quick and easy recipes! Bookmarking this post in my folder of recipes for sure :)

Diana said...

Yum! So glad you posted this recipe! I could use some noodle soup right about now!

Rain, rain, please go away!

Bianca @ South Bay Rants n Raves said...

Heck as a fellow college student that feasted on ramen, I can appreciate a recipe that's not swimming in salt! Also it's perfect for the wonderful weather we've been having :)

H. C. said...

@WC, was thinking about takeout that night too-but feeling a bit cash-strapped since I just bought a new computer

@Sue, thanks!

@Diana, actually I didn't mind the rain after baking in the microwave THAT IS LA last week

@Bianca, yep, def. healthier ramen -- less salt, the noodles aren't par-fried.

recipe.mommy@gmail.com said...

great to find an udon recipe on the internet that actually knows what udon noodles are, and the difference between them and regular chinese noodles! it can get quite frustrating searching for a good udon recipe nowadays.

when i was a student in kyoto, some days the only thing I could afford was a big bowl of plain kitsune udon. Ahhh, the memories....


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