This udon noodle recipe is great for a last minute meal. The starch from the noodles thicken the broth and give it a silky texture. It’s the perfect way to use up any leftover halves of peppers or cabbage from previous recipes. Learn how to prepare this dish below.
Yield: Serves 2
- 1 cup vegetable broth (or other broth)
- 2 cups water
- 1 bay leaf
- 1 star anise
- 1 teaspoon salt
- Handful of udon noodles
- 1 to 2 cups Swiss chard, torn into pieces (or other hearty green)
- 1/2 block tofu, cubed
- 2 to 4 spring onions, sliced
- Soy sauce, to taste
- Bring liquids, bay leaf, and anise to a boil. Add the udon noodles. When the udon is almost cooked but still slightly crunchy, add the chard. Cook until the udon and chard are both tender. Stir in the tofu and spring onions.
- Remove the pot from the heat. Remove the bay leaf and star anise, and season with soy sauce as needed. Divide between bowls and enjoy!
Source: the Kitchn