1. In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. … more
Not long ago, I stared into my cupboard, stomach rumbling, seeing nothing that interested me. I had a huge craving for Ramen but was too tired from the long week to make the 25 minute drive to my favorite Ramen restaurant and then wait for at least 30 minutes before being seated. In my search, I came across the Hakubaku Organic Udon noodles I bought on a whim at Bristol Farms recently and said to myself, go for it!.
I've always been a bit intimidated by the thought of cooking asian foods at home. However, after recently conquering my fear of making sushi at home, I figured, I could make Udon soup no problem! So, not knowing anything about how to make the soup, I jumped on my computer to call upon allrecipes.com, my go-to for new and great recipes! As always, the site came through for me. I found a delicious recipe called Asian Mushroom Soup. And not only is it super easy to make, it's very low in calories and fat! (192 cal, 1.7g fat)
Within 15 minutes, I was excitedly chowing down on one of the best Udon soups I have ever eaten! Try it yourselves and let me know what you think!