Easy Veggie Udon Noodle Soup
This healthy soup recipe is so speedy it will be on the dinner table in minutes. Perfect for winter week nights.
Servings: 6 bowls
Calories: 380kcal
Cost: 18
Equipment
- large pot
- small pot
- cutting board
- knife
- strainer
Ingredients
- 9.5 oz udon noodles
- 4 cups chicken broth
- 1 cup shredded cabbage
- 3 cups chopped kale
- 6 tbsps soy sauce
- 2 cups water
- ½ white onion chopped
- 2 garlic cloves peeled and chopped
- 12 baby carrots sliced
- 4 sprigs rosemary chopped
- eggs soft boiled, for serving
- red pepper flakes for serving
- parsley for serving
Instructions
- Cook the udon noodles according to the package instructions. Boil water in a large pot and cook the noodles for 4-6 minutes. Strain in a strainer and set aside.
- Fill a small pot with water and bring it to a boil over high heat. Cook as many eggs as you'd like for serving (I did one per bowl). Submerge the eggs slowly into the water and boil for 6 minutes. Then remove the eggs with a large spoon and place them in an ice bath or a cold bowl of water. Wait to cool and peel before serving.
- Meanwhile, pour the chicken broth and 2 cups of water into a large pot and bring to a boil over high heat. Add the garlic, onion, cabbage and rosemary and boil for an additional 2 minutes. Then add the soy sauce and stir.
- Add the kale and cooked noodles. Stir until the kale wilts.
- Pour the noodle soup in a bowl and top with the egg, slicing it in half. Top with red pepper flakes and parsley. Enjoy!