Udon Noodle Soup Recipe
- 2 large carrots, diagonally sliced
- 3 stalks celery, diagonally sliced
- 1/2 small head cabbage, sliced
- 1 small onion, chopped
- 1/2 (8 ounce) package snow peas
- 1 1/2 teaspoons olive oil
- 1 dash sesame oil
- 1/2 cup quartered mushrooms
- 4 cloves garlic, thinly sliced
- 3 slices fresh ginger root
- salt and ground black pepper to taste
- 4 cups chicken broth
- 4 cups fresh udon noodles, or to taste
- 1 (8 ounce) can sliced water chestnuts, drained
- 3/4 (17.6 ounce) jar yakisoba sauce
- 3 tablespoons soy sauce
- 1/2 lemon, juiced
- 1 teaspoon sambal sauce, or to taste
- 1 teaspoon balsamic vinegar
- 3 white onions, thinly sliced
- 1 cup bean sprouts, or more to taste
- Bring a large pot of lightly salted water to a boil. Add carrots and cook uncovered until tender yet firm to the bite, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain. Repeat with celery, cabbage, chopped onion, and snow peas, cooking separately.
- Heat olive oil and sesame oil in a stockpot over medium heat; cook and stir mushrooms, garlic, ginger, salt, and pepper until fragrant, 2 to 3 minutes. Add chicken broth and noodles; bring to a boil and cook for 3 minutes.
- Mix carrots, celery, cabbage, onion, snow peas, and water chestnuts into broth mixture; stir in yakisoba sauce, soy sauce, lemon juice, sambal sauce, and balsamic vinegar. Simmer soup until flavors have combined, 5 to 10 minutes.
- Ladle soup into bowls and top with sliced onions and bean sprouts.
