Udon Soup With A Spicy Spin
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.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
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.
- 3
Then add in the broth, the chipotle pepper, the adobe sauce, turmeric and stir well.
- 4
Then add in the carrots and let cook about 4 minutes.
- 5
Then add in the celery and baby bok choy and let cook 2-3 minutes.
- 6
Then add in the Udon Noodles and let cook about 3 minutes.
- 7
Serve with green onions and crispy mushrooms.