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