Veggie-Packed Udon Noodles Soup
On these chilly evenings, there's nothing I crave more than a steaming bowl of Vegetables Udon Noodles Soup. It's like a warm hug in a bowl! Now, I know you're probably eager to dive into the recipe, but since we're skipping that part (I've got a secret family recipe I'm not quite ready to share – sorry!), let's talk about some of the best tips to elevate your soup game, answer a few questions you might have, and discuss the perfect way to serve this delightful dish.
Ingredients
- 2 w; oils
- 30 g sliced mushrooms
- 2 cloves garlic ground
- 1 yellow pepper sliced into strips
- 50 g broccoli
- 400 g Udon noodles BLUE DRAGON Udon Noodles
- 2, w Soya Sauce BLUE DRAGON Soy Sauce
- 600 ml boiled water
Instructions
- Heat the oil in a frying pan. Add mushrooms, garlic, green pepper and broccoli and fry for 3-4 minutes.
- Pour the soy sauce, stir, then add hot water.
- Add the noodles and cook for 2 minutes until soft.
Video
Notes
- Freshness is Key: To make your Vegetables Udon Noodles Soup truly stand out, use the freshest veggies you can find. Trust me, it makes all the difference.
- Udon Noodles: Make sure not to overcook your udon noodles – nobody likes a soggy noodle! They should be springy and just the right amount of chewy.
- Flavor Balance: Getting that umami flavor can be tricky, but a dash of soy sauce or miso paste can really help your soup sing.