Udon In Chili Lime Broth Food

UDON IN CHILI-LIME BROTH

Udon in Chili-Lime Broth image

This is a wonderful quick lunch. it is sweet, spicy, sour and full of so much flavor! This is yet another great wintertime warmer.

Provided by dk683

Categories Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

4 cups water
2 garlic cloves, smashed, skins removed, but left whole
1/2 teaspoon dried chili
1 teaspoon dried basil
1 teaspoon dried chives
1 -2 lime, zested and juiced
1 1/2 teaspoons fish sauce
1 1/2 teaspoons soy sauce
3/4 teaspoon sugar
200 g udon noodles
100 g mushrooms
1 cup fresh cilantro, chopped (optional)

Steps:

Put all the ingredients except the noodles into a heavy-bottomed stock pot or saucepan and bring the water to a boil.
Once the broth has boiled, put the noodles and the mushrooms in and cook for 8-10 minutes.
Once the noodles are cooked, serve in a bowl sprinkled with the chopped cilantro, if desired.

Nutrition Facts : Calories 390.2, Fat 1, SaturatedFat 0.1, Sodium 2451.2, Carbohydrate 82.1, Fiber 5.9, Sugar 3.1, Protein 13.6

VEGETABLES & UDON IN CHICKEN - MISO BROTH

Vegetables & Udon in Chicken - Miso Broth image

This is a good healthy soup. It takes time, but is worth it. It is based on a Womens Weekly recipe.

Provided by Latchy

Categories Weeknight

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 kg chicken bones
5 liters water
2 medium carrots, chopped coarsely
2 stalks trimmed celery, chopped coarsely
4 black peppercorns
2 bay leaves
2 medium yellow onions, chopped coarsely
10 dried shiitake mushrooms
65 g white miso
50 g ginger, sliced thinly
60 ml soy sauce
600 g fresh udon noodles
1 large carrot, sliced finely extra
4 green onions, sliced finely
2 sheets toasted nori, sliced finely

Steps:

Combine bones, the water, carrot, celery, peppercorns, bay leaves and brown onion in large saucepan, bring to boil.
Simmer uncovered 2 hours.
Strain through muslin lined strainer into large bowl.
Reserve stock, discard bones and veges.
Meanwhile place mushrooms in medium heatproof bowl, cover with boiling water.
Stand about 20 minutes or until just tender; drain.
Discard stems, slice caps thinly.
Bring stock to boil.
Add miso, ginger and sauce, simmer uncovered 5 minutes.
Just before serving, stir in noodles and mushrooms; simmer uncovered until noodles are just tender.
Stir in extra carrot and green onion; sprinkle with nori.

Nutrition Facts : Calories 109.3, Fat 1.4, SaturatedFat 0.3, Sodium 1139.2, Carbohydrate 21.9, Fiber 4.3, Sugar 6, Protein 4.8

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