For my birthday a few months ago, I went out to dinner with my sister, brother, and his girlfriend to our favorite restaurant in Boston – Symphony Sushi (or “Symph Sush”, as we call it). While I was waiting for them to arrive (I’m always early, they’re generally late) I noticed a couple girls sitting next to me eating an enormous bowl of soup. It was full of bright colored vegetables, plump udon noodles, and came with a side of veggie tempura that they were dipping in the broth. Although I typically eat sushi and only sushi at Symph, it was my birthday so I decided to branch out. I scoured the menu to see if I could find the soup from the table next door and try it for myself.
Found it, ordered it, and fell in love. I couldn’t believe I had been going to Symph Sush for years and never tried this amazing soup. I ordered it once a week for three weeks after that meal because I couldn’t get enough. Then, of course, I decided to recreate it.
You all seem to enjoy my take-out inspired recipes, so here’s another! This udon noodle soup can be made with all sorts of vegetables. Here I stuck with just greens, but you could add radishes, carrots, baby corn – whatever you like. I really wanted to make this with baby bok choy (and will next time) but the selection in the grocery store was wilted and the kale was a great substitute.
Warning: Udon noodles are not that healthy, but they are delicious! The dark green veggies in this soup definitely counteract the carb heavy udon noodles. For a lighter version, replace the udon with soba or rice noodles. You can also add any type of protein or tempura to this to up the calories and make it a more substantial meal – chicken, beef, or shrimp would be great.
Udon Noodle Soup
Drain 1 package extra firm tofu on paper towels. In a large pot, sauté 2 medium sliced zucchini in ½ tablespoon olive oil over medium heat. After 2 minutes, add 3 cups kale, stems removed and ripped into 2 inch pieces. Cook until the kale turns bright green, then add 1 cup green onions, diced into 1 inch pieces. Grate 2 cloves garlic into the pot and sauté for 5 more minutes.
Add 4 cups vegetable broth and 2 cups water to the pot. When warm (about 5 minutes) add 1 ½ teaspoons lemongrass paste, 1 teaspoon kosher salt, and 1 teaspoon sriracha. Bring to a low boil and adjust seasonings to taste. Add 3 ounces extra firm tofu, diced into ½ inch pieces.
Prepare 2 servings of udon noodles according to package directions (microwave, if possible). Serve warm, allowing udon noodles to sit in the soup for a few minutes before eating.
Yield: 3 servings. Per Serving: $2.73, 235 calories, 5g fat, 45g carbs, 8g protein.