Best Hot & Sour Udon Noodle Soup
Nothing is better than a bowl of hot and sour soup on a cold winter day. Fresh vegetables, garlic, ginger and scallions, and some udon noodles are cooked in a base of stock, soy sauce and rice vinegar. It warms you up within a few seconds with tons of flavors.
Yield
2 servingsPrep
15 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Vegetables | |||
| 1 | tablespoon |
vegetable oil
|
|
| 1 | small |
yellow onion
chopped |
|
| 1 | cup |
mushrooms
assorted or any kind you prefer, sliced |
|
| 1 |
carrots
cut into matchsticks |
*
|
|
| ½ |
sweet red bell peppers
thinly sliced |
*
|
|
| 1 |
celery stalks
thinly sliced |
*
|
|
| 2 | cloves |
garlic
minced |
|
| ½ | teaspoon |
ginger
minced |
|
| Noodle and broth | |||
| 4 | ounces |
udon noodles
or soba, or spaghetti |
* |
| 4 | cups |
stock
vegetable |
|
| 1 | tablespoon |
sesame oil
|
|
| 2 | tablespoons |
soy sauce, tamari
or more to taste |
|
| 2 | tablespoons |
rice vinegar
or to taste |
|
| ½ | teaspoon |
chili garlic sauce
optional |
* |
| 1 | cup |
sugar snap peas
|
*
|
| 2 |
scallions, spring or green onions
thinly sliced |
*
|
|
| ¼ | cup |
cilantro
freshly chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Vegetables: | |||
| 15 | ml |
vegetable oil
|
|
| 1 | small |
yellow onion
chopped |
|
| 237 | ml |
mushrooms
assorted or any kind you prefer, sliced |
|
| 1 | each |
carrots
cut into matchsticks |
*
|
| 0.5 | each |
sweet red bell peppers
thinly sliced |
*
|
| 1 | each |
celery stalks
thinly sliced |
*
|
| 2 | cloves |
garlic
minced |
|
| 2.5 | ml |
ginger
minced |
|
| Noodle and broth: | |||
| 115.6 | ml/g |
udon noodles
or soba, or spaghetti |
* |
| 946 | ml |
stock
vegetable |
|
| 15 | ml |
sesame oil
|
|
| 3E+1 | ml |
soy sauce, tamari
or more to taste |
|
| 3E+1 | ml |
rice vinegar
or to taste |
|
| 2.5 | ml |
chili garlic sauce
optional |
* |
| 237 | ml |
sugar snap peas
|
*
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
*
|
| 59 | ml |
cilantro
freshly chopped |
|
Directions
In a large non-stick skillet, heat the oil until hot over medium-hight heat. Add the onions, stirring often, and cook for about 5 minutes until soft and start becoming brown.
Stir in mushrooms, and cook for another 5 to 7 minutes until mushrooms have begun to brown and most of the liquid has evaporated.
Add the carrots, bell pepper, celery, garlic and ginger, stirring often, and cook for another 2 minutes until the vegetables just start to become tender but still crisp.
Remove from the heat.
Meanwhile add broth, sesame oil, soy sauce, rice vinegar, and chili garlic sauce if using into a large pot, and bring to boil.
Cook the noodle according to the direction on the package, at the last 2 minutes, add the mushroom-vegetable mixture, sugar snap peas, scallions, and half of the cilantro into the pot.
Stir until well combined and the noodle soup is heated through.
Divide between two serving bowls, sprinkle the remaining cilantro on top.
Serve hot.
