It's officially starting to feel like fall and (sort of) getting me back into the soup-making mood. This one was very easy to make and very tasty, perfect for an Asian-style night in.
What you will need:
8 cups chicken broth
2 tbsp soy sauce
1/4 tsp sesame oil
5-6 slices of fresh ginger
1 package of udon noodles
1 cup shredded carrots
3 heads of baby bok choy (chop off the bottoms and separate the sections)
1 cup chopped mushrooms.
1 small can of bamboo shoots
1 package of firm tofu, cut into small pieces.
How to make it:
hint: Prepare all your ingredients ahead of time to make this easier. Place a pot on medium heat, add in your broth, ginger, soy sauce, sesame oil and fresh ginger. Toss in the carrots, mushrooms and bamboo shoots. When the broth is starting to bubble up but not quite at a boil, add in your tofu.
Bring the soup to a boil and add in your noodles. Cook for about 2-3 minutes. When the noodles are soft but not fully cooked through, add in your baby bok choy. Continue to cook until noodles are ready and bok choy is wilted but still bright green.
Ladle into bowls, top with Sriratcha (if you'd like!) and enjoy!
The verdict: Success! It didn't quite turn out as planned, and the udon noodles weren't like the udon noodles you order up at the local sushi shop, but over all it was a delicious and easy to make dinner. We bought some pre-cooked-just-heat-'em-up veggie egg rolls from Fresh and Easy and made a night of it!
What we'd do differently: I think I'd probably follow a recipe! This was a good soup, but not what I was hoping for. I'd like to find a more traditional udon soup recipe to get that nummy udon taste. Until then, we'll keep calling it "Japanese-style" soup.