I am not sure how I came up with this soup. I started with a really simple recipe I found on the back of the udon noodle package one day, but then it just turned into something entirely different each time I made it. At the time, and even now, I had been really enjoying cooking Asian cuisine. I also made it for some friends one night, who fell in love with it, and my friend’s husband said he never likes spicy soups but enjoyed this a lot! You can totally adjust the spice to how you like it too and it still tastes great. It’s really good for you, has a whole ton of veggies, even cabbage and also has protein. It’s really filling to eat alone, or you can always pair it with a salad. This recipe took a lot of care in putting together since I had to remember each random thing I tried that worked and became the masterpiece it is now:) Hope you and your family like it just as much!
- 1/2 to 3/4 cup red cabbage, chopped
- 1/4 cup farm fresh shitake mushrooms, sliced and cut in halves if they are big mushrooms (they can be really pricey, but I have tried it with other mushrooms and just isn’t the same and others don’t have the same health benefits fresh shitake has such as: good source of iron, immune support, prevention of cardiovascular disease/lowers cholesterol, prevention of high blood pressure,cancer prevention, and rich in nutrients. Click here for more information on this amazing mushroom.
- 1/8 cup shredded carrots
- 1/4 cup coursly chopped onion (large peel type the way it is in asian soups)
- 1/8 cup broccoli (chopped/small florets)
- 3 tbsp. organic tamari sauce (gluten free soy sauce)
- 2 tsp. chopped garlic
- 3-4 tsp. sesame oil
- 1-2 tbsp. chili pepper flakes (kochukaru)
- 32 ounces vegetable broth (plus another 12 ounces extra if needed later in recipe)
- protein (options: 6-8 oz. chopped grilled chicken or 1/4 cup shelled edamame)
- 1/2 tbsp. chili pepper paste (gochujang)- depending on spice level preference. This can be found in the asian food section of grocery stores or from the asian market itself. You can also use chili garlic sauce which tastes great, too.
- 1 egg, beaten and sprinkled with black pepper
- 8 oz. package of udon noodles (Eden 0rganic brand is a good one and at Whole Foods or to go even healthier use Eden organic buckwheat soba noodles)
- 1 scallion, chopped
- Freshly ground black pepper to taste
- Cook noodles according to package directions, cut into 4 inch lengths, drain and set aside.
- In a soup pot over medium heat, Add oil and garlic and warm slightly then stir fry vegetables (cabbage, onions, carrots, broccoli, mushrooms) with tamari and a little more sesame oil, and then add chili pepper flakes. Stir fry for about 5 minutes.
- Add broth and bring to a boil.
- Reduce heat to a simmer and stir in chili pepper paste or sauce.
- Add protein to pot and wait for soup to simmer again.
- Slowly stream in beaten egg.
- After 15 minutes, add in noodles and mix in freshly ground black pepper to taste and let simmer for 5 more minutes. Sometimes the noodles soak up a lot of the broth. If this happens, add some of the extra broth in while you are simmering the noodles and soup. Do not let the soup overcook and do not cook on high heat because the noodles and veggies don’t taste good if they become too soft.
- Serve in bowls and top with a bit more of freshly ground black pepper and garnish each bowl with scallions.
Makes about 4 servings. Enjoy!!!