One of the best ways to use summer vegetables is to make a quick soup. If you want to add some bite to the medley of vegetables, noodles lend perfect balance to the dish. Ever since I visited Japan, I’ve wanted to try a dish at home using Udon noodles. They are thick wheat flour noodles which are best served in soups or broths. They are soft and sturdy at the same time which make them perfect ingredients for a wholesome meal. They leave you feeling full but not stuffed and veggies provide the required nourishment. For a Thai twist, we add kaffir lime leaves to provide so much flavour to this dish that you would not mind just sipping the warm soup.
Recipe Details :
Serves: 2-3 pax
Time: 30 mins
- 10-12 baby corn, cut into small rounds
- 1 broccoli (around 250 gms), cut in florets
- 2 small onions, finely chopped
- 2 carrots, cut into 1/2 inch pieces
- 1 bell pepper / capsicum cut into 1/2 inch pieces
- 12-15 French beans, cut into 1/2 inch pieces
- 1 – 2 cups of veg stock / water
- Udon noodles
- 2 Kaffir lime leaves cut into strips
- 1 tbsp oil
- Salt to taste
- Cook the Udon noodles according to the instructions on the packet. Do not cook them all the way – take them out when they are slightly underdone.
- Soak the lime leaves in some hot water. If you’re using veg stock, supplement it with this liquid.
- Place a pan over a medium-high flame. Add oil and wait till it just starts to shimmer.
- Add the onions and saute them till they turn translucent.
- Add the beans, corn, and carrot and saute them for ~30 seconds.
- Once you see a little colour on the veggies, add in the broccoli and bell peppers. Toss to combine.
- When the veggies are par-cooked, add in 1 cup of water / veg stock and the water from the soaked lime leaves. Cover and cook till the vegetables are just tender.
- Turn off the flame, add the udon noodles and let the soup steep for a few minutes.
- Serve immediately!
- Do not overcook the noodles. If you are worried about overcooking them, put them in an ice bath once they are cooked.
- You can change the veggies used to suit your taste. Add the veggies that take longer to cook first. Do not overcook them.
- For a hit of spice, add some chili oil on the top.