Udon soup is our new family fave. It has all the penicillin-qualities of a hearty chicken soup and oh, so much more! It is a soup that can easily be transformed into an entire meal and is so satisfying and comforting on these cold winter evenings.
This Udon soup starts from scratch but it can also easily be made using leftover Shabbos chicken soup or store-bought chicken broth. It is the combination of textures, flavors and colors that gives this soup its memorable qualities.
There is something in this soup for everyone. Some like to wrap their fork around the long, thick and hearty Udon noodles, some pick out the green vegetables and other just savor the Asian-inspired broth for its unique flavor.
8 cups chicken stock
1 cup shredded cooked chicken (optional)
1 tablespoon minced fresh ginger or ginger powder
2 cloves minced fresh garlic or 1 tablespoon garlic powder
2-3 tablespoons soy sauce
2-3 tablespoons sesame oil
1 package sliced fresh mushrooms
1 zucchini, peeled and sliced
1 bunch of baby bok choy, sliced (see kosher notes)
1/2 cup whole snow peas
1 cup green onions diced
package of fresh Udon noodles
Add ginger, garlic, soy sauce and sesame oil to chicken stock. Bring to a boil and then add mushrooms, zucchini and bok choy. Reduce heat to medium and heat for at least 10 minutes.
Add the Udon noodles and cook according to package directions. Add green onions and snow peas right before serving to maintain bright green color.
Kosher laws disallow the eating of any whole insects and therefore greens like bok choy require a process of soaking and rinsing and checking. Kashrut authorities differ on the proper checking of these type of greens and some disallow its use altogether. This blog was not designed to be your kosher authority, so please consult your local rabbinic authority regarding using and preparing bok choy.