Hot-and-Sour Udon Noodle Soup

Updated February 23, 2016

0 Comments

Contributors

Cookbook

125 Best Vegan Recipes

Published by Robert Rose

View

This image courtesy of Mark T. Shapiro

Udon noodles are a staple in Japanese cuisine. These soft, doughy noodles are now available in many supermarkets and specialty stores. Both kids and adults love them because they are fun to eat.

In many locations, green onions are known as scallions.

Some udon noodles come precooked. If you are using this type, remove the soup from the heat once it comes back to a boil.

CostModerate

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, halal, kosher, lactose-free, low cholesterol, peanut free, vegan, vegetarian

Mealdinner, lunch

Moodstressed

Taste and Texturecrisp, hot & spicy, light, savory, tart, umami

Type of Dishhot soup

Ingredients

6 cups (1.5 l) vegetable stock
1 1/3 cups (325 ml) snow peas, ends trimmed and cut into 1-inch (2.5 cm) pieces
1 cup (250 ml) chopped bok choy
3 green onions (white and green parts), coarsely chopped (see Notes)
¼ cup (50 ml) low-sodium soy sauce
¼ cup (50 ml) seasoned rice vinegar
2½ tsp (12 ml) sesame oil
Freshly ground black pepper
1 lb (500 g) udon noodles (see Notes)
Hot chili oil

Instructions

In a large pot, combine vegetable stock, snow peas, 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. Season with chili oil to taste.
Variation: For a heartier, more complex soup, add broccoli florets, baby corn, bamboo shoots, water chestnuts or 1-inch (2.5 cm) cubes of tofu. Add along with the bok choy.