Udon Noodles Soup
This udon soup recipe comes together easily and fast, in just 15 minutes, and is easily adaptable to whatever veggies and protein you like.
Servings 4
Calories 382kcal
Ingredients
- 5 cups water
- 3 tablespoons soy sauce
- 3 teaspoons Hondashi powder
- 3 teaspoon mirin
- 2 teaspoons granulated sugar
- 12 ounces udon noodles , or two packages refrigerated udon noodles
- 1 cup sliced shiitake mushrooms , about 4-6 shiitake mushrooms
- 1 cup chopped napa cabbage
- 11 ounces silken tofu , drained
- 2 green onions , chopped
- furikake rice seasoning
- togarashi seasoning
Instructions
- Add water to a large saucepan over medium-high heat. Stir in the soy sauce, Hondashi powder, mirin, and sugar until the powder and sugar dissolve. Bring to a boil then reduce to a simmer.
- Add the udon noodles to the broth, cover with a lid, and simmer for 3-4 minutes or until the noodles soften and separate.
- Add the mushrooms, cabbage, and half of the green onion. Raise the heat to medium and cook for 3-4 more minutes or until the vegetables soften.
- Ladle into bowls and add a few spoonfuls of the silken tofu to each dish, topping with more broth to warm the tofu. Add more green onion, furikake rice seasoning, and togarashi seasoning, if desired.
Nutrition
Calories: 382kcal | Carbohydrates: 69g | Protein: 20g | Fat: 5g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 1830mg | Potassium: 403mg | Fiber: 7g | Sugar: 14g | Vitamin A: 120IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 1mg