Recipe for spicy udon soup with vegetables and tofu
Udon soup tastes wonderfully of chili, miso, and vegetables! Some might say it tastes like the weekend, but it’s so easy to make that you’ll want to make it every day!
You can make it with any vegetables you like, and you can substitute the tofu with chicken or beef. Cool, right?
Equipment
- Pot
- Cutting Board
- Chef'S Knife
Ingredients
- 1 l Water
- 3 pcs. Chicken Broth cubes
- 36 gram Oyster sauce
- 45 gram Soya
- 14 gram Sesame Oil
- 2 gram Fresh ginger grated
- 2 cloves Garlic grated
- 5 gram Chilli Sauce
- 6 gram Miso
- 1 pcs. Portobello Mushrooms large
- 1 bunch Scallion - Spring Onions
- 1 pcs. Bell Pepper
- 1 pcs. Chili fresh
- 1 package Tofu
- 2 pcs. Egg cooked
- 400 gram udon noodles available at an Asian supermarket
Instructions
- Method
- 1. Put water, chicken bouillon cubes, oyster sauce, soy sauce, sesame oil, ginger, garlic, chili sauce, and miso in a pot and bring it to a boil. Adjust seasoning with more of each ingredient if needed.
- 2. Slice the portobello, bell pepper, spring onions, and broccoli into thin slices. Finely chop the fresh chili. Add the vegetables and chili to the soup and let them cook for 5-10 minutes.
- 3. Boil the eggs for about 7 minutes. Cool them down and peel them. Cut them in half.
- 4. Cut the tofu into small squares and add them to the soup.
- 5. Finally, add the udon noodles to the soup and let them cook for 2 minutes.
- 6. Serve the dish piping hot, garnished with fresh spring onion and chili