Japanese Noodle Soup
It’s National Soup Month yet here in LA it’s still hovering around 80 degrees here. So unfair. Despite the weird weather let’s celebrate soup!
Japanese noodles are one of my families favorite dishes when eating out but sometimes you just don’t want to leave the house. On those days it’s easy to throw together a simple lighter version that you can alter by adding toppings to your liking. I love fried nori chips, but they’re not the healthiest so feel free to leave them out…or eat them straight from the bag like I do. Whatever you choose, it’s easy to make this dish your own.
This is a light soup, perfect for a cold day or…an 80 degree winter day at the beach. One thing’s for certain, lightsaber chopsticks definitely make this meal taste better. Definitely.
Japanese Noodle Soup
Ingredients:
1-1/2 cups chicken broth
2 teaspoons soy sauce
1 teaspoon mirin
1 bundle udon noodles
1/4 cup roasted chicken
2 Tablespoons edamame, shelled
2 Tablespoons sweet corn
3-4 slices kamaboko
fried nori chips
ichimi togarashi, to taste
Instructions:
Cool the noodles according to package directions. Drain (do not rinse) and set aside.
In a saucepan heat the chicken broth, soy sauce and mirin on medium high until hot.
Pour the soup broth into a bowl, add the noodles and top with chicken, edamame, sweet corn, kamaboko and nori chips. The beauty of this is that you can customize it to your taste. I even added gyoza because I had a few in my freezer! If you like a little spice, add some ichimi togarashi (Japanese chili powder) and season to taste.
Of course this dish looks really tantalising but can I also just say… I love your chopsticks!
what a great recipe! but my burning question is where did you get those awesome chopsticks?
Cool chopsticks!!!!