I will admit that I have approximately five pounds of butter in my fridge at this very moment, and I may or may not have eaten a cookie for breakfast, but peak behind the curtain of baked goods, and you get this soup.
This is real-life eats. It is also the soup to make after a BAKINGMAKESFRIENDS night of fun.
I woke up and wanted this soup and/or a cheeseburger but the soup won. Spicy, full of noodles, and topped with crunchy fresh vegetables – it pretty much the cure for anything. Except for dealing with that parking ticket you got two weeks ago, but one of the few benefits of living in New York is that I don’t have to worry about those! What are cars?
This soup is also an excellent way to clean out your fridge and use those four mushrooms that have been hiding in the depths of your crisper drawer. Go crazy and use any other vegetables that you have on hand. I can guarantee deliciousness.
Spicy Udon Noodle Soup
Makes 2 large bowls, or enough for one super hungry lady
2 garlic cloves, minced
1 medium white onion, sliced
1-inch piece of ginger, peeled and minced
1 tablespoon sesame oil
1 tablespoon olive oil
4-5 mushrooms, sliced
12 ounces chicken stock
juice of one lime
1 teaspoon of siracha (or more or less depending on your desired spice factor)
1 bundle of udon noodles
For serving: purple and green cabbage, sliced carrots, cilantro and lime wedges
In the bottom of a large soup pot, saute the garlic, ginger and onions with the olive and sesame oil. Let cook for a minute or two and add the mushrooms or whatever other vegetables you are using. Cook until the onions soften. Add the chicken stock, the juice of one lime and the siracha. Add the noodles and bring to a boil. Cook for about 4 to 5 more minutes or until the noodles have fully cooked.
In the meantime prepare your plate o’ toppings. Slice up a lime, some carrots, green and purple cabbage, and cilantro. Ladle soup into bowls, and serve with the fixings.
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