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Friday
Dec162011

U is for ‘Seven Spice Udon Noodle Soup’

{image and recipe via the perfect pantry // image embellished by nook + nest}

U-done good with this Udon recipe. Ohh geez, did I really just say that? Terrible puns aside, seriously try this. It’s a tasty one.

Serves 2; can be doubled or tripled.

Ingredients

2 cups beef broth (I use Swanson lower-sodium)
1/2 tsp soy sauce (optional; if your broth is very salty, don't add this)
1 7-oz package of fresh udon (or dry, if fresh noodles aren't available)
3-4 snow peas, trimmed and sliced
1 large clove garlic, thinly slivered
2 large mushrooms (shiitake, cremini, or white), stems removed, sliced
2 tsp thinly sliced scallions
1 tsp Japanese seven-spice powder

 

Directions

1.       Add the broth, soy sauce, udon, snow peas, garlic and mushrooms to a small saucepan, and bring to a boil over high heat. Reduce the heat to low, and simmer for 3 minutes, stirring gently from time to time to separate the noodles.

2.       Remove from heat and ladle into individual bowls, topping each with scallions and seven-spice powder. Be sure to stir in the seven-spice powder so the flavor permeates the broth.



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