Golden turmeric and ginger udon noodle soup
soup | vegan
I love the uncomplicated simplicity of the golden broth with chewy udon noodles. You could add seasonal veg, too: shredded greens, sugar snap peas, even roast squash, if you like.
Prep 15 min
Cook 30 min
Serves 4-6
Ingredients
1 tsp coriander seeds, toasted
5 black peppercorns
1 large onion, peeled and halved
2 small carrots, halved
1 small bulb garlic, halved
1 large thumb-sized knob ginger (55g), sliced
1 small thumb fresh turmeric root (20g), sliced, or 1 tsp ground turmeric
4 spring onions, plus extra, shredded, to serve
¼ red chilli, deseeded
1 litre clear vegetable stock
a squeeze of lemon
soy sauce, or salt, to season
600g thick udon noodles
chilli oil, to serve
Method
- In a large lidded saucepan, toast the coriander seeds and peppercorns over a medium heat for 2 minutes. Add the remaining ingredients, apart from 2 of the spring onions, the lemon juice, soy sauce, noodles and chilli oil. Pour over a litre of boiling water.
- Bring to the boil, then turn down to a gentle simmer for 25 minutes, to allow the flavours to infuse, adding more hot water from time to time if needed. Strain the broth if you are serving straight away, or if you plan to eat this later cool with the vegetables left in for a more intense flavour, and strain before reheating.
- To balance the broth, squeeze in the lemon juice, taste and add more, if you’d like, and add soy or salt as needed. You should have a delicately flavoured, fragrant broth.
- When almost ready to serve, cook the noodles according to the packet instructions and drain well. Divide the cooked noodles between deep bowls and ladle the broth over the noodles. Serve on its own or with the remaining sliced spring onions and a little chilli oil.