Spicy Udon Noodle Soup - Recipes to Keep You Warm #SundaySupper


It was two weeks ago since my last post and I wish to take this opportunity to apologize for being missing in action as I was travelling to the West to visit my family members and close relatives.  Although it was a rush trip but I am satisfied with it and the sad thing was, it took me few days to adjust my feelings when I am back here.

So, I am back again and start off by joining #SundaySupper this weekend with the theme - Recipes to Keep You Warm.  This week’s event is hosted by Susan from The Girl in the Little Red Kitchen.  We are allow everything from stews, soups, main entrees and even some hot drinks and desserts which are perfect for this cold season.  Over here in Malaysia, we do not have four seasons but this week theme still can fit for us as it is raining season now.  

What's can really warm you if not a bowl of hot soup.  That's why I am bringing one of my favorite soup to you - Spicy Udon Noodle Soup to keep you warm!  This soup has similarity with Chinese Szechuan style of soup that combined of spicy and sour tastes that guarantee you with a good appetite!  I used chicken broth for the soup base and of course chili paste to spice it up and not to forget some fresh lime juice for the sour taste.  Another two ingredients in this soup are mushrooms and mustard tubers to make it more delicious.

Delicious hot and sour soup does not need to be complicated.  This is my quick and easy steps of making - ready in about half an hour.


INGREDIENTS
2 packets of Udon noodles (200 gm each)
3 cups of chicken broth
2 tbsp sesame oil
1 tbsp olive oil
1 tbsp minced garlic
1 tbsp minced ginger
1 onion, slice thinly
5 Shiitake dried mushrooms, soaked and sliced thinly
2 tbsp sliced mustard tubers (you may use those preserved type)
3 tbsp chili paste
1 1/2 tbsp lime juice
Pinch of salt
2 filament stick (crab flavour), slice thinly
Some cilantro to garnish
Some chili coarse (optional)
(The above ingredients are for 2 servings)



DIRECTIONS

1.   Cook noodles according to package directions, omitting salt and oil. Drain.

2.   Heat oil in a large saucepan or soup pot, saute the garlic, ginger, onions with the olive and
      sesame oil for one or two minutes and add in the mushrooms and continue to cook until
      the onions soften.

3.   Add in chicken broth, the chili paste, sliced mustard tubers, salt and the lime juice and
      leave it to simmer for about ten minutes.

4.   Prepare noodles in two bowls, ladle the soup into each bowl enough to cover to noodles.



5.   Serve some sliced filament stick and sprinkle some cilantro and chili coarse on top and
      enjoy your hot soup noodles.





We have over 50 contributors this week, bringing you their best warm you up dishes.  Just look at the list below that is coming to the #SundaySupper table this week! 

Main Entrees: 
Chili/Stews:
Soups:
Desserts/Beverages:

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