Japanese Udon Vegetable Soup

I love soup in those large authentic pho bowls (54 ounce). The key to any soup is the stock, and the beginning of any great soup is its base and what you like to do to doctor it up with. Making this soup is a lot easier than you probably think it's going to be. Once you have a broth, then most of the work is preparing the vegetables to be a garnish for your soup.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 464 Calories

Ingredients

• 1 cup bean sprouts
• 1 ½ cups thinly sliced napa cabbage
• 2 (32 fluid ounce) containers beef broth
• 2 (10 ounce) packages udon noodles
• ½ cup matchstick-cut sliced carrots
• ½ cup matchstick-cut sliced celery
• ½ cup matchstick-cut seeded cucumber
• 1 jalapeno, sliced
• ½ cup pea pods
• 2 teaspoons chile-garlic sauce (such as Sriracha), or to taste
• 2 teaspoons hoisin sauce, or to taste

Recipe Instructions

Step 1

Heat broth in a saucepan over medium heat until hot, about 5 minutes.

Step 2

Bring a large pot of lightly salted water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.

Step 3

Pour broth equally into 4 serving bowls and add noodles. Top each bowl with cabbage, bean sprouts, carrots, celery, cucumber, jalapeno, pea pods, chile-garlic sauce, and hoisin.