Sometimes you just need to get a meal on the table. Stat. And if it’s fast, flexible and healthy, all the better. This is that meal.
Days can go by so quickly with such a wide array of activities on everyone’s schedules. Add in the countless items needing attention around the house and no wonder it feels easy to turn to fast food or other unhealthy options when mealtime comes around. This quick udon soup offers a healthful alternative to those options.
Emma and Katie love eating this soup. When they eat it, our normal table rules are temporarily suspended. There’s slurping, there’s drinking broth directly from the bowl, and the use of spoons, forks, chopsticks are all permitted. There are laughs a plenty and the girls get a fill of veggies all at the same time.
This is a recipe that hardly feels like one since ultimately, you can use what you have on hand. Next time you’re feeling rushed off your feet and working to get a meal together fast, try this quick udon soup. It’s quick. It’s easy. It’s flexible. And it’s healthy.
Quick Udon Soup
(serves 4)
- 1 – 400g package udon noodles
- 1 tbsp olive oil
- 1 inch piece of fresh ginger, minced
- 4-6 cups chicken broth (or vegetable broth)
- 2 medium carrots, thinly sliced
- handful of snow peas
- 1 medium zucchini, thinly sliced
- 4 cremini mushrooms, sliced
- 1/2 cup corn kernels, fresh or frozen
- 1 cup shredded roast turkey or chicken
- 2 tbsp low-sodium soy sauce (or more, to taste)
- drizzle of sesame oil (to taste)
- salt and pepper (to taste)
- 1 green onion, sliced
- sriracha sauce (optional)
In a small saucepan, prepare the noodles according to the package directions. When ready, set them aside.
In a medium pot, heat the olive oil and lightly fry the ginger until it is fragrant and softened. Next, add the broth and bring it to a boil. Reduce to medium heat and add the carrots. Cook for 2 minutes and then add the snow peas, zucchini, mushrooms and corn. Continue to simmer for another minute or two and add the turkey. Season the soup with the sesame oil, soy sauce and salt and pepper. Continue to heat the soup until the vegetables have softened slightly and the turkey is warmed sufficiently.
Place some of the noodles into a soup bowl and ladle soup and vegetables over top. Sprinkle with green onions. Serve.
Tips and Suggestions:
- The soup reheats well. Just remember to keep the noodles separate until serving time.
- Substitute your favourite protein in place of chicken or turkey – shrimp, thin slices of beef or make it vegetarian and leave it out altogether.
- Use fresh or frozen or leftover vegetables, broccoli, spinach, savoy cabbage or bok choy, any kind of mushroom, red pepper slices – pick your combination based on what you have available.
EmmaEats...and Katie too! 
My daughter’s favourite one…Looking good….we also use seafood instead chicken…Both of them….delicious..!
thanks Liz..!..
I can see why it’s a favourite. Emma asked for it for dinner just tonight. We’ll be having it tomorrow with seafood. Yum!