Simple Udon Soup

This is so fast, so healthy and so easy it doesn't seem real. Rye recently quoted that he could eat this for dinner every day. It's ready in a flash and fantastic for using up leftovers and cleaning out the fridge. Any vegetables that are threatening to go limp can be used and any meats that are hanging around the next day are great.

• beef broth or consomme soup
• soya sauce
• fully cooked leftover chicken, pork, or beef sliced or shredded into bite size pieces (you could also use tofu to make this vegetarian)
• green onion
• mushrooms
• red pepper
• zuchinni
• broccoli
• bean sprouts
• shanghai/udon noodles (the fresh ones that are in the fridge section, usually with the tofu)

Use any combination of the above vegetables. Sometimes I have almost all on hand, othertimes it's just broccoli, green onion and meat in my soup. It doesn't matter what veggies you use but the more variety the better. Slice the vegetables into bite sized pieces.

Heat the beef broth or consomme in a large pot. Adjust the taste with water and soya sauce if necessary. I usually add a bit of both. Add the Udon noodles and gently break them up in the soup. Add veggies and meat. Bring to a boil and remove from heat as soon as veggies are tender crisp. Serve in a massive bowl with chopsticks. Drink the broth from the edge of the bowl like a mug of soup.

Recipes

Other

Contact - Copyright 2005 - Gin & Soda