Name: Spicy Udon Noodle Soup
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 6 servings
Cuisine: japanese
Ingredients: 1 tbsp canola oil; 1 small yellow onion (diced); 2 rib celery (sliced); 1 large carrot (julienned or diced); 3 cloves garlic cloves (minced); 1 cup enoki mushrooms (bunashimeji or enoki mushrooms (long, skinny mushrooms (optional))); 9 cups water; 3 cubes vegetable bouillon cube; 2.5 cups napa cabbage (shredded (or green cabbage)); 12 oz udon noodles (dry); 1 tbsp sriracha sauce; null null black pepper ground (to taste); 2 null green onions (sliced, for garnish (optional)); 0.5 sheet sushi nori (toasted seaweed, finely sliced, for garnish (optional))

Instructions

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1

In a large soup pot over medium-high heat, heat the canola oil (1 tbsp). Add the yellow onion (1 small), celery (2 ribs), carrot (1 large), garlic (3 cloves), and enoki mushrooms (1 cup) (if using), and sauté, stirring occasionally, for 5 minutes or until the onion is tender and translucent.
2

Pour in the water (9 cups) and bring to a boil. Add vegetable bouillon (3 cubes), napa cabbage (2.5 cups), and dry udon noodles (12 oz), and cook for the amount of time suggested on the package.
3

Remove from the heat and stir in the sriracha sauce (1 tbsp) and [ground black pepper].
4

Divide the soup among single-serving bowls. Garnish each bowl with a sprinkle of onions (2 green) and finely sliced sushi nori (0.5 sheet) (if using them).