I love ramen. I love soba noodles. I love udon noodles. Basically I love any asian style soup that features noodles. As much as I love these things and also love to cook, I have never actually made ramen or an udon noodle soup at home until very recently. Unless you count the instant ramen noodles…you know, the cheap 4 for $1 deals. And you shouldn’t count those. If you have never had ramen from an actual restaurant you are seriously missing out. Or maybe you just need to make the real thing at home like I did last night.
A few weeks ago while he was in Las Vegas, Bo tried authentic ramen in a restaurant for the first time. He absolutely loved it and asked if it was something that I could make. And honestly, I wasn’t sure that I could. So when this recipe for Udon Noodle Soup showed up as one of my choices from Blue Apron, I jumped at the chance to try it. It’s probably one of the best decisions that I have ever made.
If you have never tried Blue Apron, it is a subscription box style meal planning service that delivers properly portioned and fresh ingredients with easy to follow recipes directly to your doorstep. Each week you get three meals that serve two people. There’s also a family option for feeding four people. I’ll be posting an overall review of Blue Apron here on my blog at the end of the week but if this recipe is any indicator, I am pretty sure that I am in love. I was blown away by the freshness and quality of the ingredients that I received, and that definitely played a huge role in how yummy this soup turned out. I’ve included the recipe at the end of this post, or you can find it here on Blue Apron’s website
. Great ingredients can really change everything in a meal, so if you have ever thought about giving Blue Apron a try, DO IT!
The nerdy part of me gets REALLY into learning about food, terminology, and nutrition. The science and culture of food is absolutely fascinating to me and plays a huge part in my love of cooking. Being someone who loves to eat also plays a lot into me being into cooking, but that is beside the point. I read a lot about different types of noodles while making this recipe, and am really looking forward to making this recipe again in the future and making subtle changes to it to keep it new and exciting.
This soup used udon noodles, so let’s start there.
- Udon noodles are some of my absolute favorite because they are thick, chewy, and super filling. If you pick up some udon noodles for yourself, definitely go for fresh. These noodles are usually in a refrigerated section at most grocery stores and you can always find them at any Asian market. It is difficult to find dried udon noodles most places, but believe me when I say that you don’t want them. The texture is never quite right, so just save yourself the heartache and go for the fresh noodles. Udon noodles are very subtle in flavor so they go great with any soup, unless you plan on using a base that isn’t very flavorful and in that case I would definitely recommend going with a more flavor packed noodle.
- Soba noodles are a great example of a flavorful noodle. They are made from buckwheat flour and have a somewhat nutty taste to them. You see them in a lot more salads than soups since they do have such a distinct (delicious) flavor to them.
- If wheat noodles just aren’t your thing, you can always opt for rice noodles. Most rice noodles are similar in size in shape to angel hair pasta. These are the types of noodles that you see in a lot of Vietnamese and Thai dishes.
- Ramen noodles are probably the Asian style noodle that most Americans are familiar with. Whether you associate them with your broke college days or with the top of Justin Timberlake’s head circa 1997, you definitely associate them with something and you know what they are. I personally prefer the softer and thicker udon noodles, but you will definitely never see me turn down a tasty bowl of ramen!
Here is Blue Apron’s recipe for Udon Noodle Soup. I followed it exactly and only added Sriracha to the finished product. I honestly believe that they reason this turned out so well is because of how fresh and tasty the ingredients are that come in the Blue Apron
box. What you will find below is just the recipe. When you order a box you get portioned out, high quality, fresh ingredients, and photos along side the step by step instructions. Their site and the boxes also come with tips and tricks for things like how to best peel and chop ginger, the easiest way to mince garlic, etc.
Try the recipe below and let me know what you think. I’d also love to hear about YOUR Blue Apron experience!
Udon Noodle Soup With Miso and Soft Boiled Eggs
|Don’t forget Sriracha!
First things first is the prep work. Wash and dry the fresh produce. Heat a small pot of water to boiling on high. Peel and finely chop the garlicPeel and finely chop the ginger. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops. Peel the carrot and thinly slice into rounds. Cut off and discard the root end of the bok choy; roughly chop. Cut the lime in half crosswise. Roughly chop the peanuts.
Carefully add the eggs to the pot of boiling water. Cook for exactly 7 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Transfer to a cutting board and set aside in a warm place.
While the eggs cook, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot.Add the garlic, ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the carrot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
To the pot, add the noodles (carefully separating with your hands before adding), sesame oil and the juice of both lime halves. Cook, stirring occasionally, 2 to 4 minutes, or until thoroughly combined and heated through. Turn off the heat; season with salt and pepper to taste.
Divide the finished soup between 2 bowls. Halve the peeled eggs lengthwise and season with salt and pepper. Top the soup with the seasoned eggs. Garnish with the peanuts and green tops of the scallions.