Udon noodle in an easy to make soup with red amaranth, bok choy, and mushroom. Simple and delicious, this vegetable udon noodle soup is the perfect choice for a breezy spring day.
Ingredients
1 packet of kombu dashi powder
3 cups water
1 ½ tablespoon soy sauce or tamari
2 tablespoons mirin
3-4 bok choy, sliced
1cup red amaranth leaves (or spinach)
1 trumpet mushroom, sliced (or 3-4 large white mushrooms)
2 servings of udon
Directions:
In a medium sized pot over medium to high heat, add dashi powder and water. Stir to dissolve the powder in the water.
Next, add soy sauce (or tamari) and mirin. Stir to incorporate the seasoning. The soup will turn a dark brown color.
Once the broth comes to a boil, add the bok choy, red amaranth leaves, and mushrooms, and cook for about a minute.
Next, add the udon noodles. Cook the udon noodles until they have softened, about 3-4 minutes, or according to the direction on the package.
Divide the noodles and vegetables into two bowls.
Serve the udon noodle soup warm.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2016/04/10/vegetable-udon-noodle-soup/