Asian Noodle Soup

 

It's Autumn. It's cool and breezy, you don't want to leave the couch. What DO you want? Something warm and comforting. Something that requires very little effort. AKA: You want to call the Chinese delivery guy. Or the pizza guy. STOP! DON'T CALL ANY GUYS! (Unless of course you're trying to have a sweet house party.) This soup is so quick and easy, and it tastes like you've been cooking the broth for hours. It literally takes 15 minutes, very little prep, and you'll be back under the covers in no time. It's perfect because you can add whatever vegetables you want, just make sure you adjust your cooking time, then slurp away!

I've made this soup a couple times now, and it seriously goes so fast. Brandon, my husband, has actually proclaimed that it is his all time favorite soup. That's some serious praise for an avid lover of chicken noodle soup. So, without further adieu...

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Time from start to finish: about 15 minutes

Ingredients:
4 cups Chicken Stock

1 15-ounce can Chicken Broth (or water)
1 Star Anise

Few dashes Soy Sauce
2 cloves Garlic, minced
1 tsp Ginger

2-3 cups Baby Bok Choy, rinsed, dried and chopped roughly
1 12-ounce package of Baby Bella Mushrooms
Salt and Pepper to taste
1 tsp Brown Sugar

Udon Noodles (up to you how much to use)
1 Scallion, chopped

Get your pot of water on for your udon noodles and follow the package instructions. You'll want to have your noodles ready just as your broth is finished. So just plan accordingly.

Star Anise gives a great, subtle licorice tinge to your broth

 In a medium saucepan, heat stock, broth, soy sauce, star anise, brown sugar, garlic, ginger, salt and pepper. Stir together gently and bring to a boil. Once boiling, add whatever vegetables you're using and cook two minutes. Put your cooked udon in your bowls, then top with soup and scallions and enjoy!

I told you! Such an easy dinner!!!!!

Eat Well!
Melissa