Spicy Soup with Udon Noodles Recipe
By The Vegan Allrounder
🔪Prep Time: 20 minutes
👩🍳Cook Time: 35 minutes
For the broth:
3 Cloves of Garlic
4 Lime Leaves
1tbsp Sesame Oil
1tsp Chili Oil
5 Dried Shiitake Mushrooms
1tbsp Red Pepper Flakes
1tbsp Cayenne Pepper
1tbsp Black Pepper
1tbsp Paprika Powder
1tbsp Vegetable Stock Powder
1tbsp Lemon Juice
1tbsp Sweet Soy Sauce
2tbsp Soy Sauce
Sugar Snap Peas
Noodles and toppings:
Dried or fresh Udon Noodles
1Combine the soy sauce, sweet soy sauce and the lemon juice and set aside for later.
2Chop the onion and finely chop the garlic, heat up the chilli and the sesame oil in a medium sized pot.
3Add in the onions, garlic, the sliced ginger, lime leaves and lightly braise them for 2-3 min.
4Now add in all the spices and the chopped shitake mushrooms and give it a good stir, add in the soy sauce mixture and fry for another 1-2 minutes on high heat.
5Deglaze with 1,2-1,5 litres of water, bring to a boil, then turn down the heat and let simmer for 16 minutes, then add the sugar snap peas and simmer for an additional 3-4 minutes.
6Whilst your broth is cooking you can boil your udon noodles, chop up the spring onions mix with you silken tofu and some sweet soy sauce and chop up the mushrooms and the paprika.
7Now you’re ready to assemble your bowl. Add your noodles, douse them with your mushroom broth, add your prepared toppings and enjoy.
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