Udon Noodle Soup
A Japanese noodle soup built on a simmered broth base with chewy udon noodles and swappable proteins, aromatics, and vegetables. The broth is prepared separately from the noodles and toppings, allowing infinite variations while maintaining the core dish structure.
Ingredients
Method
Slice ginger thinly, mince garlic, and prepare protein (slice, dice, or shred as desired). Chop leafy greens and slice green onion.
Bring vegetable broth to a boil in a large pot.
Add ginger, garlic, soy sauce, and honey. Stir and simmer for 10 minutes to infuse flavor.
Add protein (if raw) and simmer until cooked through, about 10–15 minutes depending on type and size.
Bring a separate pot of water to a boil. Cook udon noodles according to package directions; drain and rinse with cold water to prevent sticking.
Divide cooked noodles between two bowls.
Ladle hot broth with protein and aromatics over the noodles.
Top with leafy greens, green onion, and sesame seeds. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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