Skip to content Skip to sidebar Skip to footer
Home / recipe / soup / udon

Udon Mee Soup Recipe

Post a Comment
Table of Contents [Show]

Veggie Miso Udon Soup (With images) Recipes, Vegetarian recipes, Miso udon soup
Veggie Miso Udon Soup (With images) Recipes, Vegetarian recipes, Miso udon soup from www.pinterest.com

Description

Udon Mee Soup is a delicious and hearty Japanese soup that is perfect for a cold winter day. It is made with udon noodles, chicken, and vegetables, and is flavored with a savory broth that is both sweet and salty. This soup is easy to make and can be customized to suit your taste preferences.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 8 oz. udon noodles
  • 2 boneless chicken breasts, sliced thinly
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 4 cups chicken broth
  • 3 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sugar
  • 1 tsp sesame oil
  • 1 tsp salt
  • 1 tsp black pepper
  • Green onions, sliced (optional)

Equipment

  • Pot
  • Knife
  • Cutting board
  • Bowl
  • Spatula
  • Measuring cups and spoons

Method

  1. Cook the udon noodles according to the package instructions. Drain and set aside.
  2. Heat the vegetable oil in a pot over medium-high heat. Add the onion and garlic, and sauté for 2-3 minutes until fragrant.
  3. Add the chicken and cook until browned on all sides, about 5-7 minutes.
  4. Add the carrots and celery, and cook for another 3-5 minutes until the vegetables are tender.
  5. Pour in the chicken broth, soy sauce, mirin, sugar, sesame oil, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for 10-15 minutes.
  6. Add the cooked udon noodles to the pot, and simmer for an additional 2-3 minutes until heated through.
  7. Serve hot, garnished with sliced green onions if desired.

Notes

  • You can use any vegetables you like in this soup. Mushrooms, bok choy, and spinach are all great options.
  • For a vegetarian version of this soup, substitute vegetable broth and omit the chicken.
  • If you like your soup spicier, add some chili flakes or hot sauce to taste.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition Info

  • Calories: 400
  • Protein: 25g
  • Fat: 10g
  • Carbohydrates: 55g
  • Fiber: 5g
  • Sugar: 9g
  • Sodium: 1200mg

Recipes FAQ

  • Can I use beef instead of chicken?

    • Yes, you can use any type of meat you like in this soup. Beef, pork, or tofu are all great options.

  • Can I use other types of noodles?

    • Yes, you can use any type of noodle you like. Ramen noodles or soba noodles would also work well.

  • Can I make this soup in advance?

    • Yes, you can make this soup in advance and reheat it when you're ready to serve. Just be sure to store it in an airtight container in the refrigerator.

Recipe Tips

  • Be sure to slice the chicken thinly so that it cooks evenly.
  • If you like your soup brothier, you can add more chicken broth or water to the pot.
  • For a richer flavor, you can use bone-in chicken thighs instead of boneless chicken breasts.

Post a Comment for "Udon Mee Soup Recipe"