Alright, so we may not get cold Winter nights here in LA, but that doesn’t mean we can’t enjoy some warm japanese udon noodle soup when it gets “cold” here.

As promised, this is the recipe I made with the green garlic chili paste.  Obviously, you can substitute regular garlic, or another chili paste if you like.

Serves: 4?

Prep Time: 30 minutes

Ingredients:

  • 3 cups vegetable stock
  • 1/2 block of (cut into 1/2″ cubes)
  • Heaping handful of shiitake (fresh is better, but dried will do)
  • Two packets of fresh udon
    • If using dried ones, then cook first.  Will have to estimate how much each person needs
  • Green garlic chili paste (or other chili paste)
  • Sriracha sauce
  • Any other vegetables you think will be good in here.  Carfeul not to put too many.  You still want it to be fairly soupy.
  • Spring onions (optional, but really good)
  • Fried garlic (optional, but REALLY good)
  • Cilantro (optional)

Method:

  1. Heat broth in a sauce pan to a slow simmer
  2. Add the veggies you are using that take the longest to cook
  3. One those are cooked, add the tofu and the chili paste (more if you want it spicier).  Can also add some Sriracha here if you’d like.
  4. Simmer for 5 minutes on low
  5. Add the cooked noodles and simmer for less than a minute, just enough to heat the noodles all the way through.
  6. Serve and top with spring onions, cilantro, and fried garlic pieces.
  7. Place fork in right hand, spoon in left hand, and slurp away! (Caution: may want to wear a bib)


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