I’ve been on a total udon kick lately…and having them on sale at the large asian supermarket isn’t stalling any cravings. Recently, I’ve made a Japanese-style udon soup with salmon, vegetarian stir-fries and the other night I decided it was time for something virtuous and restorative. I had a fridge full of vegetables, half a block of tofu and more udon than you can shake a stick at. Udon soup it was gonna be. This soup was super simple to whip up and was ready in no time at all. I’m also posting this soup recipe as part of Soup’s On – Alanna’s (of A Veggie Venture fame) February soup challenge.
Warning: This soup also has special powers. I ate a large bowlful on Monday evening just before I was to head out to my Monday night bowling league. I felt tired and drowsy and the rain was coming down. It was not a night for putting on rain gear, hopping on a bike and bowling…at least not in the state of mind I was in. But this soup really kicked my ass into high gear. It somehow gave me the energy to put on my rain gear, ride like the wind and get to the local bowling lane on time….and it gave me the ultimate bowling power to bowl over my average for all 3 games. Yes, this soup has the power to restore and kick ass. Use wisely.
curry and miso udon soup
4 c water (plus extra to cook the noodles)
1 cube of vegan vegetarian broth
3 cloves garlic, minced
1/2 onion, diced
2 inch piece of ginger, grated
1 heaping t of curry paste (or powder)
2 heaping T of miso paste
a couple drops of toasted sesame oil
1/2 t soy sauce
1 large carrot, cut into matchsticks
1/2 red pepper, cut into matchsticks
1 small head of broccoli, cut into florets
1/2 block of tofu, diced
1 t sriracha (if you dare)
2 packets of fresh udon noodles1. In a large pot, bring the water to a boil. Add in the onion, garlic and ginger. Whisk in the miso paste, curry, sesame oil and soy sauce. Add in the carrots, pepper and broccoli. Cover and reduce heat for 5 minutes.
2. While soup is cooking, boil water and add in the udon noodles. Boil for two minutes and drain. Add noodles and tofu to the soup. Add in the sriracha if you like it hot. Ladle into bowls and feel better about your day.
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Mmm…. that looks really good. Very restorative… good for you for braving the yucky weather. I’m a notorious yucky weather wimp!
Ditto…I turned into a temporary recluse ever since we had our 2nd big snowfall a few weeks ago.
Coincidentally, I’m competing in a bowling competition this Sunday for a fundraising event.
It was so difficult for my partner to round up a bowling team. It must be a Toronto thing. Nobody wanted join our team! Apparently bowling isn’t popular around here.
Or maybe everyone is hibernating at home during the winter season and does not partake in anything recreational until Spring is officially here.
Udon noodles are so addictive. I think it’s the texture of the chewy, thick noodle. I find them comforting and satisfying.
p.s. I made your apple cake yesterday. The one with the sesame seeds sprinkled on the bottom. Very good. Moist, wholesome goodness.
this looks fantastic on this rainy and cold night! question about the miso paste – I was stumped in the refrigerated section at whole foods. there were all types of miso – yello, red, white…what kind do you use? thanks!
Ah, so that’s what you do with em. I recently got some curry udon noodles and am baffled as to when to use them.
Also, this was an ongoing debate, amongst my wierd asian roommates which was never resolved. Which T&T; Supermarket is better? (as I’m guessing that’s what you refer to in this) Metrotown or Stadium?
helios, bowling is a good pull to get me outdoors…even in the rain.
joanne, i don’t know how popular bowling is in vancouver, but i like it! glad you made the apple cake…it’s so good!
amandac, i have shiro miso (the japanese version doesn’t label itself by colour), but i’m pretty sure it’s the yellow kind. i’m not sure how different in taste they all are…it just might be subtle differences!
overworked, i’ve never gone to the one in metrotown before. stadium is close by so that is where i shop!
Funny you commented you just bought spring roll wrappers-we just bought udon!
Hi Kickpleat
I´ve tagged you for a meme, I hope you don´t mind.
http://lobstersquad.blogspot.com/2007/02/five-things-about-me.html#links
I don´t know if you´ve done it already, I couldn´t find it in your archives.
rachel, we must be on the same wavelength!
oooh, a meme…thanks lobstersquad!
beth, udon is really easy to use and soups (and stirfies) are the easiest way i can think of using them.
Yummy!
I love udon too, but am never quite sure what to do with it – but this is inspiring me to experiment a little.
Udon noodles, I have so got to find those! Your soup looks just great, and hey, if it improves one’s game … go for it! Thanks for the inspiration for Soup’s On!
When it’s cold and rainy/snowy (as it has been all too often in Chicago lately), I crave something hot, salty and restoring. Being the good Jewish girl that I am, many times that means matzoh ball soup. However, many times that also means udon. I’ve never made it at home, but you make it sounds so easy. I will have to try!
I’ve never bought tofu (hanging my head in shame) Do you use the firm type?
just discovered your blog a week or so ago and just love it. thanks for the inspiration!
A touch of Asian, isn’t it ? Love it. I can try this sometime. 😀
Sounds wonderful!