With winter coming up (way too quickly) what better meal to warm you up than a spicy soup?
Udon soup has these thick delicious noodles that absorb flavour and make for a great, filling meal. It’s super healthy, packed with veggies and is flexible to your personal taste and spice tolerance.
This soup is also very easy to re-heat or take for lunch in a thermos, and is sure to impress whoever you’re serving it to. It just looks good, tastes good and isn’t that hard to make!
- 2 tbsp. sesame oil
- 2 tbsp. vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp fresh ginger, minced
- 5 button mushrooms, thinly sliced
- 1 red bell pepper, thinly sliced
- 5 cups vegetable broth
- 1 1/2 tbsp. sriacha hot sauce (or your favourite hot sauce)
- 1 lime, juiced
- 2 tbsp. soy sauce
- 1 tbsp. miso paste
- 1 tbsp. red chili garlic paste
- 1 egg, beaten
- 2 packs udon noodles (around 2 cups)
- Shredded red cabbage and carrot, for garnish
In a large saucepan, heat sesame and vegetable oil on medium-high heat. Add onion, garlic and ginger and let cook for 2-3 minutes, until they begin to look slightly soft. Stir in mushrooms and red bell pepper; let cook for another few minutes until all the vegetables begin to look soft and the onions begin to brown slightly.
Add in broth, hot sauce, lime juice, and soy sauce. Gently stir to allow ingredients to mix, then bring to a low boil. Add in miso paste and chili garlic paste. Stir and let simmer for 1-2 minutes.
Bring soup back up to a boil point, and quickly stir in beaten egg. It should appear to “web” in the soup- it will be white and thin.
Keeping the soup at a high heat, add udon noodles. Let boil for 2 minutes, then turn heat down. Simmer everything gently stirring for another 3 minutes. Serve hot with red cabbage and carrot.