Korean Udon Soup

If I eat a lot during the day, especially sweets, I end up craving soup for dinner. Nice, clean, simple soup. We had a bring dessert day at work today and they had my favorite layered bars and just about the best brownies I have ever tasted. Needless to say, I wound up stuffed for the better part to the day and so soup sounded like just the thing.

My first thought for tonight was for a simple chinese style soup. We had some cabbage and snow peas in there, and I picked up some mushrooms. Then Tejas asked if we could have noodles in there and I thought we had some thin chinese noodles, but nope, they must have been used up at some point. I really must get to 99 Ranch soon, there just isn’t one near us. What I did find in the freezer was a package of udon that I gotten at a Korean market a while back. I love Korean food, but have had so little of it (kimchi pancakes mmmmmm), and I tried to make a few things a while back but didn’t have the best luck. The good thing is I had just what I needed to make a version of this simple Korean soup I found online!

~8 cups vegetable stock/water (I used half and half since my stock was pretty concentrated)
3/4 cup chopped cabbage
3/4 snow peas
6 ounces mushrooms sliced
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon korean red chili paste (gochujang)
2 garlic cloves minced (I used the frozen Trader Joe’s cubes – Fantastic!)
1/4 teaspoon white pepper
1 teaspoon sugar (optional, I just seem to like a little sugar in things these days)
Salt to taste
2 eggs scrambled
Udon noodles (I used frozen)
2 green onions sliced

  1. Put everything up until the eggs in a big sauce pan and cook until the vegetables get a little soft.
  2. Slowly stream in the scrambled eggs.
  3. Cook the udon according to the directions on the package and add to the soup.
  4. Top with sliced green onions.