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Japanese Udon Vegetable Soup

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40

"I love soup in those large authentic pho bowls (54 ounce). The key to any soup is the stock, and the beginning of any great soup is its base and what you like to do to doctor it up with. Making this soup is a lot easier than you probably think it's going to be. Once you have a broth, then most of the work is preparing the vegetables to be a garnish for your soup."
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Ingredients

40 m servings 464
Original recipe yields 4 servings

Directions

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  1. Heat broth in a saucepan over medium heat until hot, about 5 minutes.
  2. 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.
  3. 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.

Footnotes

  • Cook's Note:
  • Feel free to use chicken or vegetable broth if you prefer.

Nutrition Facts


Per Serving: 464 calories; 3.2 88.3 16.5 < 1 2515 Full nutrition

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