{"id":742,"date":"2012-03-29T21:03:23","date_gmt":"2012-03-30T04:03:23","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=742"},"modified":"2014-03-02T15:49:29","modified_gmt":"2014-03-02T23:49:29","slug":"korean-udon-soup","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/korean-udon-soup\/","title":{"rendered":"Korean Udon Soup"},"content":{"rendered":"
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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\u00a0at 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.<\/p>\n

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<\/a> I found online!<\/p>\n

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~8 cups vegetable stock<\/a>\/water (I used half and half since my stock was pretty concentrated)
\n3\/4 cup chopped cabbage
\n3\/4 snow peas
\n6 ounces mushrooms sliced
\n3 tablespoons soy sauce
\n1 tablespoon sesame oil
\n1 tablespoon korean red chili paste (gochujang<\/a>)
\n2 garlic cloves minced (I used the frozen Trader Joe’s cubes – Fantastic!)
\n1\/4 teaspoon white pepper
\n1 teaspoon sugar (optional, I just seem to like a little sugar in things these days)
\nSalt to taste
\n2 eggs scrambled
\nUdon noodles (I used frozen)
\n2 green onions sliced<\/p>\n

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