Spicy vegetable udon soup
You can make this soup with what you have in the fridge at the time: random vegetables (asian greens, mushrooms, and onions), vegetable broth, and common spices and citrus.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2 Servings
- 4 oz udon noodles cooked
- 3 cups low-sodium vegetable broth or no sodium
- 1 cup asian greens kale, bok choy, tatsoi, cabbage, or similar
- 1/3 cup mushrooms sliced
- 1/4 cup green onion sliced
- 1 Tbsp chili garlic sauce See notes
Cook and rinse the udon noodles according to package directions, if necessary.
Bring the vegetable broth and chili sauce to a boil on the stove top, and reduce to a simmer.
Add the cooked noodles, mushrooms and green onion and allow to simmer until heated through.
Add the greens and simmer for another 2-3 minutes until greens reach desired softness (this will depend on the type of greens you use).
Please note nutritional values depend on the type of noodles and broth you use or make.
Sodium: Udon noodles can have a lot of sodium in them (over half of the sodium in this dish is from standard udon noodle nutritional values). Make your own vegetable broth or sub alternative thick rice noodles for a lower or no sodium option!
Chili Garlic Sauce: is a standard sauce that can be found in any asian market, and most other grocery stores in the asian foods section. Make sure that you check the ingredients list for oil or any animal products (both unlikely).
Calories: 253kcal | Carbohydrates: 50g | Protein: 11g | Fat: 2g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1338mg | Potassium: 422mg | Fiber: 4g | Sugar: 9g | Vitamin A: 14720IU | Vitamin C: 49.5mg | Calcium: 77mg | Iron: 1mg