Udon noodles are thick, slightly chewy, Japanese noodles. It's easy to find in the Asian aisle of a good supermarket. If you don't find it in a supermarket, substitute it for any noodle you like (except for Maggi!), I have even used spaghetti at times.
I call this recipe my un-recipe. It's one of those things you throw together in a pot. It's a good soup to use up those odds and ends - a lone wilting celery stick, the last of the mushrooms, scratch the bottom of the jar pepper powder. I suggest you follow the recipe, but really make your own, if you know what I mean. And if you get your hands on Miso, do not let it go. I wish I could use some here, but I just couldn't find it :( I had leftovers from a Thai ingredients pack which I wanted to use, so my soup has a distinct south east asian tatse. You can skip the Thai ingredients all together.
Serves 2
4 cups water
1 fistful of udon noodles
1 Maggie Chicken cube or 1 cup of chicken stock
1 cup mushrooms (I used Shitake)
1 cup assorted veggies (I used broccoli)
1 tablespoon soy sauce
1 Thai mix packet: Kaffir Lime leaves, Galangal, Bird's eye Chillies, Lemongrass
Salt to taste
Note: I made a meatless soup as I didn't really have any meat at the time. I would really recommend using chicken for this recipe.
In a pot, bring water to a boil. Once boiling, reduce heat to a simmer. Add the chicken stock or soup cube and stir till well incorporated. Add all other ingredients except the soy sauce, and close lid. Let it simmer for 15 mins. At this point you can either add udon noodles and let it cook in the broth till al dente or you can just pre-cook your noodles and add it to the broth. Add the soy sauce and gently stir. Do a taste check and only then add salt if needed. Both the stock and soy sauce are considerably salty, so do not add salt at the start.
Divide the soup between two bowls. Top with a fried egg and some coriander and eat immediately.
