Nancy’s Udon Noodle and Veggie Soup by (c) Nancy Johnson Horn
2 packages Nasoya Japanese Udon Noodles (you will have to cook these quickly by boiling).
4 liquid packages (or cans) of Chicken Stock (can sub with Veggie Stock). I used mostly organic chicken stock from Nature’s Promise
1 1/2 packages of baby carrots (get organic if possible). I didn’t chop them, but you could.
1/2 a package of celery, chopped
Scallions, chopped (I actually forgot to add these!)
1/4 Nasoya Tofu for extra protein, diced (you could also substitute chicken). I didn’t put a lot in, but as you reheat the soup, add more
5 or 6 baby bok choys. Put in the amount you think that will be consumed in one sitting.
Optional: Baby Corn
1. Boil water in a medium stockpot and cook noodles for 3 minutes.
2. Drain noodles. In a large stockpot, heat up stock at a low boil. Throw in carrots and celery
3. Add mushrooms, scallions….
4. Add diced tofu.
5. Add baby bok choy. Stir soup for a few more minutes and serve.
You may want to add salt and seasonings. I only added salt to my husband’s bowl and my bowl.
Tip: Cut the udon noodles up and give less broth to young kids (they may have trouble eating the big noodles and the soup). I also gave my kids a a fork and spoon and let them use whichever one they wanted.
(if you reprint the recipe on your own blog, please credit TheMamaMaven.com). I created this recipe and should get the credit.
This recipe sounds simple and delicious. I would make it in my instant pot.