I love the fall — it’s my favorite season. It’s the crispness in the air and most importantly, the fact you can make soup! Although the last few days have been in the 80s!
After going to Suki Asia for their $10 udon with mushroom and tofu soup, I knew I could make it and make it even better. So that’s what I set out to do.
Here’s how I made 4 large bowls:
- 6 cups of beef broth
- 1 package of udon noodles
- 10 dried shiitake mushrooms
- 3 peeled carrots, chopped
- 1 1/2 cup of fresh spinach (opt)
- 4 baby bok choy, halved
- 1 /3 cup of thinly sliced yellow onions
- 1/3 cup of bean sprouts
- cilantro for garnish
Heat the beef broth until boiling. Then put in the udon noodles and dried shiitake mushrooms. The noodles take only 5-10 minutes to cook so once they’re soft, take them out of the pot and into your serving containers. Now the mushrooms should be softening so take them out and chop into strips, then add back to the broth.
Next add the carrots, spinach, baby bok choy, and onions. Once the veggies get soft, then add the bean sprouts.
Now mix everything together — noodles and the broth with the veggies into your serving containers. Put cilantro on top and enjoy.
My lunch buddy who raved about Suki Asia noodles said mine were better. But the big difference is that I put a lot of veggies in mine versus theirs. Their broth wasn’t beef, it might have been miso and chicken? I can’t quite put my finger on it…either way, mine was way cheaper and healthier than Suki Asia. But I still like their udon and mushroom soup.