More soup, more Asian inspired food...
This is a lunchtime favorite from a dodgy little place near my office. There's very little cooking in this recipe, the hot broth cooks the raw veggies in the bowl. The proteins and veggies can be customized for each serving. The spicy broth is perfect combination with the soft Udon.
Serves 4 lunch servings, or 2 big dinner servings
1 quart (home made) chicken stock
1 Tsp Asian Chili sauce
- my new favorite ingredient!1 Tbs soy sauce Udon noodles
1/2 cup Shredded carrots
1/2 cup blanched broccoli, cut small
2 heads shredded baby bock choy
1/2 thinly sliced red pepper
1/3 cup thinly sliced mushrooms
2 Tbs thinly sliced green onion
1/3 cup Thinly sliced pork, chicken beef, or Tofu
Saute protein in one tsp. sesame oil/olive oil, set aside Cook udon to package directions, set aside Bring stock, soy, and chili sauce to a boil. Divide up veggies, noodles, and meat into large serving bowls. Ladle hot broth in each bowl, cover w/plastic wrap and let sit for 5 mins. Uncover and serve - you'll need a spoon and fork for this one
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