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  • Writer's pictureChristie Robson

Udon Noodle Soup

Get bang for your buck with my Udon Noodle Soup! A lot of soups can be not very rich in carbohydrate or protein, so this recipe ticks all the boxes for a balanced meal. Vegan options as well!



Serves 4-5 | Time: 20-30 minutes


Ingredients:

  • 1 tablespoon extra virgin olive oil (or garlic oil)

  • 1 tablespoon of minced ginger (or 1 x 5cm piece, grated)

  • Sprinkle of chilli flakes, or 1 fresh chilli

  • 1 x brown onion or half a leek (optional)

  • Optional garlic clove

  • 1.5L hot water

  • 1 x 40g Chicken Noodle Salt Reduced Soup Mix (or a veg soup mix)

  • 400-500g Udon noodles

  • 300-350g bagged slaw mix (or coleslaw mix would also work)

  • 1 cup corn kernels (fresh or frozen)

  • 1 x BBQ roasted chicken, whole, shredded (or 450-600g firm tofu)

  • Sliced sourdough bread to serve


Method:

  1. Heat a large pot over medium heat. Add the oil, chilli, ginger and optional onion and garlic. Sautee for 2-3 minutes, stirring occasionally so it doesn’t stick and burn.

  2. Pour in hot water and soup mix. Stir well.

  3. Bring to the boil. Meanwhile, rinse noodles under cold water.

  4. Place noodles in the pot and stir. Cook for 3 to 5 minutes.

  5. Shred chicken if you haven’t already and place in the pot (or slice tofu into cubes and place in), along with slaw mix and corn.

  6. Gently simmer for 3 minutes with the lid on. Then remove from heat until ready to serve.

  7. Serve with sourdough bread or bread rolls (optional).

  8. Keep in the fridge for up to 3 days.


Enjoy team!


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