Friday, April 29, 2011

Recipe: Spring Mix Udon

There is something about soup from any ethnicity that is comforting.  I happen to love udon noodles, which are a thick and white japanese noodle, and I was pleased when I found them at a local supermarket.  This dish is also great because it can easily be adapted to vegetarian or vegan.  Simply substitute the chicken stock with vegetable stock.  You can use any type of mushrooms that you find on sale and feel free to add chunks of chicken, think sliced steak, or small meatballs if you wished.  What I like about this dish is the spring mix salad that is wilted into the sauteed veggies.  At about 10 calories a serving raw the mix adds texture, vitamins, and interest to the soup at practically no consequence.

You will need:

One 32oz box chicken or vegetable stock (or 32oz of homemade stock)
32oz water (fill up the stock box again)
2 bundles udon noodles (mine came 3 bundles to a pack)
1 pack baby portobello mushrooms
1 bag/box Spring Mix Salad (about 4 handfuls total)
1 small cooking onion
1/2 cup matchstick carrots
1.5 teaspoons garlic powder
4-6 teaspoons soy sauce
1 teaspoon olive oil

If the mushrooms are whole begin by cleaning the tops with a damp paper towel and removing the stems.  If they are baby mushrooms leave them whole, if they are regular size button or cremini mushrooms either quarter or slice.  Chop the onion in half, remove the skin, and then slice into thin half moons.  In a large saute pan add the olive oil and saute the onion and mushrooms over medium high heat until both are tender.  Add salt, pepper, and carrots.   In a medium-large pot add the chicken stock, water, and 3 teaspoons soy sauce and turn on high heat.  In the saute pan add a handful of the spring mix at a time and allow to wilt and stir into the vegetables until the bag/box is finished.  Add 3 tablespoons of soy sauce after the first handful.

When the broth begins to boil add the udon noodles and cook according to the package instructions.  Mine cooked for four minutes.  Then add the sauteed veggie mix into the soup and stir to combine.  Cover and turn off heat and allow to sit for a few minutes before serving for the flavors to incorporate with each other.

Eat however you like, I used chopsticks for the noodles/veggies and then just drank the broth.

Serves 6-8

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