Sometimes I want a good soup for dinner, you know what I mean? Just some good pasta, plenty of vegetables and enough broth for me to slurp through dinner. This Hot and Sour Udon Noodle Soup definitely delivers that!
I made this soup a few nights ago and I loved every bit of it, especially how long it takes to make. Want some delicious Chinese soup in less than 15 minutes? Done. You just throw in your soft doughy udon noodles, your vegetables (want more vegetables? pile them in!), your broth and some seasoning and your soup is done. Can we also talk about how delicious udon noodles are? I found this pack of noodles in my local grocery and immediately knew they were destined to be in a soup.
I love meatless dinner nights although Matthew loves when dinner begins with “chicken” or ends in “burger” so I’m always happy when meat eaters and non meat eaters can enjoy dinner together and feel “full” afterwards. One of my favorite cookbooks right now is this 125 Best Vegan Recipes which I’ve been obsessing over. Other recipes in the book I can’t wait to make?
Baked Portobello Mushrooms
Broccoli and Red Peppers with Lime Ginger Soy Sauce
Shepherd’s Pie
Baked Beans and Rice Casserole
Asian Vegetable Turnovers
This cookbook is a gardener’s dream and I know I’ll be turning to it quite often once late Spring and Summer hits. Harvest time!
Enjoy this soup, let me know how you like it!
- 6 cups vegetable stock
- 1 1⁄3 cups snow peas, ends trimmed and cut (can also use frozen peas)
- 1 can baby corn
- 1 bunch chopped bok choy
- 3 green onions (white and green parts) coarsely chopped
- 1⁄4 cup low-sodium soy sauce
- 1⁄4 cup rice wine vinegar
- 2 1⁄2 teaspoon sesame oil
- freshly ground black pepper to taste
- 1 lb udon noodles
- In a large pot, combine vegetable stock, snow peas, baby corn, bok choy, green onions, soy sauce, vinegar, sesame oil and black pepper to taste. Bring to a boil over medium-high heat. Reduce heat to low and cook, uncovered, for 5 minutes or until vegetables are tender.
- Add noodles. Increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 5 minutes or until noodles are tender.
- For a more heartier soup you can add broccoli florets, bamboo shoots, water chestnuts or 1 inch cubes of tofu. Add this when you add the bok choy.