UDON Noodle Soup
Serves 4
10 mins prep
40 mins cook
50 mins total
A delicious and healthy UDON noodle soup recipe that is gluten-free and vegan. This recipe includes a flavorful broth made with scallions, seaweed, ginger, garlic, and shiitake mushroom stems. The soup is finished with udon noodles, edamame beans, shiitake mushroom caps, and a touch of chili crisp for garnish.
0 servings
1: Cook the noodles according to the package instructions. Drain and set aside for plating. 2: Make the broth: In a large pot, bring 8 cups water to a boil over high heat. Add the scallion, seaweed, ginger, garlic, mushroom stems, and salt. Reduce heat to a gentle simmer and cook for 20 minutes. Strain or pick out veggies, and set aside. 3: Finish the soup: heat olive oil in a medium skillet over medium heat. Add the edamame, mushroom caps, and sea salt and gently saute until mushrooms are tender and edamame is warm. 4: Combine the desired amount of noodles and broth in a bowl, and top with the edamame, mushrooms, scallions, and chili crisp.
