Quick and Simple Udon Noodle Soup

The weather here in Pacific Northwest is truly unpredictable. Last week, it was rainy but getting warmer, so I thought, oh good, Spring season is coming. But, guess what, it’s snowing yesterday! So, this kind of weather usually makes me crave for something soupy to warm me up. So, quick and simple udon noodle soup will be perfect for this kind of weather!

Since I still had some leftover of BBQ char siu pork that I made the other day, I can use that up as one of the toppings. The great thing about this simple udon noodle soup is that you can practically add whatever toppings that you like. This is mainly because the soup flavor is so light, yet very tasty, so the soup will not overpower any toppings you add. So why don’t you give it a try and let me know how it goes, will you?

Tip: It is better to choose the toppings that are not drenched in gravy or too much sauce. Most leafy green vegetables, cooked mushroom, tofu are some of other toppings that you can add.

Ingredients:

• 2 packs of udon noodle – prepare according to package
• 6 cups of chicken broth
• ¼ teaspoon hon dashi bonito soup stock
• ½ teaspoon sesame oil
• Salt and Pepper

Toppings (Optional):

• BBQ char siu pork slices
• Soft-boiled eggs
• Wonton
• Fish Cakes
• Baby spinach – blanched

Directions:

• Pre-heat chicken broth over medium high heat. Once the broth is boiled, add hon dashi, a pinch of salt and pepper. Give a good stir until all dissolved nicely.
• Add fish cake, wonton, and udon. Cook for about 5 minutes until noodles are tender and chewy.
• Turn off the heat. Add sesame oil and stir a bit.
• Serve the udon with the broth in a bowl. Add soft-boiled egg, blanched spinach, BBQ char siu slices, some wontons and fishcakes. Enjoy while it’s hot!