Japanese cuisine meets Mexican meets South Asian in this Udon Soup With A Spicy Spin! I used a bit of chipotle peppers in adobo sauce and what’s knowns as the holy trinity of South Asian cuisine to add a ton of flavor to the broth in which the udon noodles were simmered in.
Ingredients
- 1 tbsp olive oil
- 1/2 yellow onion
- 2 cloves garlic
- 1 tsp freshly grated ginger
- 1 carrot - diced
- 1 celery - diced
- 3 baby bok choy sliced
- 5 cups vegetable stock
- 1 chipotle pepper comes in a can that says Chipotle Peppers in Adobe Sauce
- 3 tbsp adobe sauce from same can
- 1 tbsp honey or more as necessary
- 1/2 tsp turmeric
- 1 cup mushrooms
- green onions
- salt and pepper to taste
- 2 packages JSL Foods Udon Noodles
Instructions
- Add olive oil to a pan and add onions, ginger and garlic to it and saute for about 5 minutes or till onions are translucent.
- While onions and ginger are sauteing, add mushrooms to another pan with olive oil and saute till crispy to add as a topping to the udon soup.
- Then add in the broth, the chipotle pepper, the adobe sauce, turmeric and stir well.
- Then add in the carrots and let cook about 4 minutes.
- Then add in the celery and baby bok choy and let cook 2-3 minutes.
- Then add in the Udon Noodles and let cook about 3 minutes.
- Serve with green onions and crispy mushrooms.
Nutrition
Calories: 305kcal | Carbohydrates: 60g | Protein: 12g | Sodium: 523mg | Fiber: 5g | Sugar: 13g
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