Udon Noodle Soup
This verson of udon noodle soup is inspired by the Japanese Kake Udon, but made with a mash up of Chinese, Korean, and Vietnamese technique and ingredients because that's what's in my fridge!
Servings: 1 serving
Ingredients
Broth
- 2 cups water
- 3-5 pieces kelp or 1 piece of kombu
- 1.5 tbsp soy sauce
- 1 tbsp mirin
- 1.5 tsp mushroom broth powder
- Optional: pinch of MSG
- 1 tsp grated ginger
- 1 green onion greens and whites finely diced but separated
- 1/2 cup cabbage diced
- 1/4 cup frozen sweet corn
To serve
- 1 portion of udon frozen is better, but the shelf-stable one is fine
- 1 vegan folded egg patty I used JustEgg, thinly sliced***
- 1 tsp toasted sesame oil
- Diced tops of the green onion
- 2 sprigs of cilantro finely chopped
- Optional: Marinated shiitake mushrooms
Instructions
- In a pot, bring water to a boil with dried kelp/kombu, soy sauce, mirin, mushroom broth powder, MSG, grated ginger and the whites of the green onion. Let simmer for about 5 minutes.
- Add diced cabbage and frozen corn and let simmer for another 10 minutes.
- It's typically better to cook the udon separately in a pot of water and then drain + rinse before adding to a bowl, but I am lazy. I add my frozen udon straight into the pot. Stir to submerge the noodles and cook for 5 minutes. In the last minute of cooking, add the sliced folded vegan egg patty to heat through.
- Transfer to a bowl to serve, and top with toasted sesame oil, green onion tops, cilantro, and marinated mushrooms (optional).
Notes
***Since these are usually frozen, I usually toast them lightly until thawed, then slice to go on top of my soup.