This soup warms your body and soul on a cool night. Udon noodles are fat and deliciously chewy Japanese wheat flour noodles. Swimming around in the cashew-shiitake broth makes them taste even more wonderful. Round out the meal by serving the soup with scallion pancakes and your favorite sake.
adapted from: Chloe’s Kitchen
serves 4 to 6
12-14 oz fresh udon noodles*
2 tablespoons olive oil
8 oz shiitake mushrooms, stemmed and sliced (or substitute portabella)
3 scallions, trimmed and thinly sliced
4 cloves garlic, minced
1 tablespoon grated fresh ginger
¼ jalapeno pepper, seeded and finely chopped
5 cups vegetable broth
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
¼ cup cashews, toasted and roughly chopped
chopped fresh cilantro, for garnish
Meanwhile, heat oil in a large pot over medium-high heat. Add mushrooms and scallions and let cook until mushrooms are soft and lightly browned. Add garlic, ginger, jalapeno, and cayenne; let cook for a few more minutes.
Add broth and bring to a boil. Add fresh noodles, reduce heat to low, and simmer, covered, for 10 minutes. Turn off heat and stir in vinegar and sesame oil. Season to taste with salt and garnish with cashews and cilantro. Serve immediately.
*You can usually find udon noodles in the Asian aisle of your grocery store, or definitely in an Asian market. Dried udon usually taste sub-par. Try to find fresh cooked ones or use frozen ones.