Vegetarian Udon Noodle Soup
Savor the soulful delight of Savory Vegetarian Udon Noodle Soup, a symphony of thick noodles, vibrant veggies, and rich umami broth.
Ingredients
- 2 pack Udon Noodles
- 2 Eggs
- 1 tbsp Dashi powder
- 1 tbsp Ginger paste
- 2 tbsp Peanut Butter
- 2 Boiled eggs (halved)
- 3 tbsp Soy sauce
- 1 tsp Garlic Powder
- 2 heads Pak Choy
- 1 Cup Enoki Mushrooms (trimmed)
Instructions
- Cook udon noodles according to package instructions. Drain and set aside.
- In a separate pot, boil eggs for 6-7 minutes for a soft yolk. Once done, place them into a bowl of ice water.
- In a large pot, combine 4 cups of water with dashi powder and ginger paste. Bring to a simmer.
- Stir in peanut butter, soy sauce, and garlic powder into the simmering broth. Allow the flavors to meld for 5 minutes.
- While the broth is heating, clean the pak choy by separating the leaves and washing them thoroughly. Trim the enoki mushrooms, and discard the tough ends.
- Toss in pak choy and enoki mushrooms into the broth. Cook for an additional 3-4 minutes until the vegetables are tender.
- Now that the eggs have cooled down, peel them and cut them in half.
- Divide the cooked udon noodles into serving bowls. Pour the flavorful broth with vegetables over the noodles.
- Place the soft-boiled eggs on top of each bowl for a protein boost.
- Garnish each bowl with sesame seeds and a drizzle of chili garlic oil just before serving.Serve immediately, and enjoy your quick and delicious Udon Noodle Soup!