This noodle soup can be whipped up in a flash if you already have some soup stock in your larder.
Udon is a japanese noodle made from wheat flour. It is thick and soft and is almost always served in hot soups although pan fried versions are around.
Photo source: www.utaandonthai.com
The rest of the ingredients given are for a very simple noodle soup. If you think it is too austere, feel free to add anything you fancy. A sliced hard-boiled egg is always a good choice.
It's so nice to have a steamy bowl of hot noodle soup on a cold wintry evening, don't you agree?
The directions asked you to plunge the cooked noodles into some cold water for a few seconds. This prevents overcooking and gooey noodles. Unlike egg noodles, udon won't stick together as they are slightly oilier.
Ingredients2 bowls of pork soup stock
150g udon noodles
1 tablespoon soy sauce
2 small pieces of dried seaweed
1 tablespoon of chopped spring onions
Directions
- Cook the noodle in a pot of water. Cook till al dente, drain and then plunge into a bowl of cold water for a few seconds
- Drain again and place in a serving bowl
- Heat the soup stock up and pour over the japanese noodle in the bowl
- Add the soy sauce, chopped spring onions and dried seaweed
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