Ginger and scallion together are a great cold fighting remedy. Bone broth supports the Kidney and with the udon noodles, this soup is super healthy and comforting in winter weather.
Buy udon noodles at an Asian grocery store or use leftover spaghetti as an alternative.

Yields1 Serving
 1 tablespoon grapeseed or other neutral oil
 15 scallions, white and green parts finely diced
 2 tablespoons ginger root, finely diced
 2 cloves garlic, finely diced
 6 cups bone or other broth
 6 mushrooms, thinly sliced
 4 ounces udon noodles
 1 teaspoon rice wine vinegar (or white vinegar with a dash of sugar)
 2 teaspoons soy sauce
 1 teaspoon toasted sesame oil
 Salt to taste
 Fresh cilantro, chopped
1

Heat the oil in a large sauce pan and add the scallions, ginger and garlic.

2

Stir briefly, 1-2 minutes.

3

Add the broth and bring to a boil.

4

Add the udon noodles and boil for 2 minutes or until tender.

5

Toss in the mushrooms, stirring briefly, then remove from heat.

6

Stir in the rice wine vinegar, soy sauce, sesame oil and salt.

7

Garnish with fresh cilantro.

CategoryCooking Method,

Ingredients

 1 tablespoon grapeseed or other neutral oil
 15 scallions, white and green parts finely diced
 2 tablespoons ginger root, finely diced
 2 cloves garlic, finely diced
 6 cups bone or other broth
 6 mushrooms, thinly sliced
 4 ounces udon noodles
 1 teaspoon rice wine vinegar (or white vinegar with a dash of sugar)
 2 teaspoons soy sauce
 1 teaspoon toasted sesame oil
 Salt to taste
 Fresh cilantro, chopped

Directions

1

Heat the oil in a large sauce pan and add the scallions, ginger and garlic.

2

Stir briefly, 1-2 minutes.

3

Add the broth and bring to a boil.

4

Add the udon noodles and boil for 2 minutes or until tender.

5

Toss in the mushrooms, stirring briefly, then remove from heat.

6

Stir in the rice wine vinegar, soy sauce, sesame oil and salt.

7

Garnish with fresh cilantro.

GINGER SCALLION UDON NOODLE SOUP

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