Ingredients with Measurements:
- 8 oz. dried udon noodles
- 2 tbsp. vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp. ginger, grated
- 2 tbsp. soy bean paste
- 4 cups vegetable broth
- 1 cup water
- 1 cup sliced mushrooms
- 1 cup chopped bok choy
- 1 cup sliced carrots
- 1 cup sliced green onions
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Cook the udon noodles according to package instructions. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is translucent.
4. Add the soy bean paste and stir until it is well combined with the onion mixture.
5. Pour in the vegetable broth and water. Bring to a boil.
6. Add the sliced mushrooms, chopped bok choy, sliced carrots, and sliced green onions. Cook until the vegetables are tender.
7. Season with salt and pepper to taste.
8. Divide the cooked udon noodles among four bowls.
9. Ladle the hot soup over the noodles.
10. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 9g
- Total carbohydrates: 57g
- Protein: 12g
Substitutions for ingredients:
- Udon noodles can be substituted with any other type of noodles.
- Vegetable broth can be substituted with chicken or beef broth.
- Bok choy can be substituted with spinach or kale.
Variations:
- Add tofu for extra protein.
- Add chili flakes for a spicy kick.
- Use miso paste instead of soy bean paste for a different flavor.
Tips and tricks:
- To make the soup more flavorful, sauté the vegetables in the pot before adding the broth.
- If the soup is too thick, add more water or broth to thin it out.
- Adjust the amount of soy bean paste to your liking.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until it is hot.
Presentation ideas:
- Garnish the soup with chopped green onions and sesame seeds.
Pairings:
- Serve the soup with a side of steamed rice.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the soup is too salty, add more water or broth to dilute the saltiness.
- If the soup is too thin, add more soy bean paste to thicken it.
Food safety advice:
- Make sure to cook the vegetables until they are tender to avoid any foodborne illnesses.
Food history:
- Soy bean paste is a traditional Korean ingredient that has been used for centuries in various dishes.
Flavor profiles:
- The soup has a savory and slightly salty flavor from the soy bean paste, with a hint of sweetness from the vegetables.
Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.
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Region: Korean