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Udon Noodle Soup


"This was my first attempt at making this soup one late night in my 'test kitchen'. I love the udon noodle. This is what I came up with, with what I had on hand. Add meat to the soup, if desired."
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55 m servings 249 cals
Original recipe yields 8 servings (8 bowls)

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  1. Bring a large pot of lightly salted water to a boil. Add carrots and cook uncovered until tender yet firm to the bite, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain. Repeat with celery, cabbage, chopped onion, and snow peas, cooking separately.
  2. Heat olive oil and sesame oil in a stockpot over medium heat; cook and stir mushrooms, garlic, ginger, salt, and pepper until fragrant, 2 to 3 minutes. Add chicken broth and noodles; bring to a boil and cook for 3 minutes.
  3. Mix carrots, celery, cabbage, onion, snow peas, and water chestnuts into broth mixture; stir in yakisoba sauce, soy sauce, lemon juice, sambal sauce, and balsamic vinegar. Simmer soup until flavors have combined, 5 to 10 minutes.
  4. Ladle soup into bowls and top with sliced onions and bean sprouts.


  • Cook's Note:
  • 3 baby bok choy can be used in place of the cabbage. Beef broth can be used in place of the chicken broth.

Nutrition Facts

Per Serving: 249 calories; 1.9 g fat; 51.7 g carbohydrates; 8.1 g protein; 2 mg cholesterol; 2568 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I enjoyed this udon soup! I also love udon noodles. It's perfect with all the vegetables, and I also added tofu. I wish I had snow peas on hand!