Hope everyone had a cozy Thanksgiving this year, friends! I don’t know about you but my family and I do Thanksgiving BIG with the food. Every single carb, sweet tooth and juicy craving you’ve had all year gets taken care of, I swear.
Now, I don’t know about you guys but post-thanksgiving day, I need a few extra-light, metabolism boosting, warm and cozy soups. After all that feast, might take a few days of light eating to process all that food hehe And so, here we have a mega detoxifying soup including highly nutritious and anti-inflammatory foods like ginger, garlic, lemon grass and bok choy. This is one of my favorite soups to eat around this time of year and I hope it might become a staple in your kitchen as well.
If you like visuals, feel free to check out the how-to recipe video here.
Udon Noodle Soup
Serving Size – 6-8 servings
Prep Time – 15 minutes
Cook Time – 35 minutes
- 1 large yellow onion
- 2 fresh garlic cloves
- 3 celery sticks
- 2 bunches of bok choy
- fresh ginger (will need 3 small pieces)
- 1 stick of lemon grass
- 3 tbs olive oil
- Box of mushroom broth
- Box of veggie broth
- 4 cups of water
- 1/2 block of extra firm tofu
- 1 bag of enoki mushrooms
- 1-2 packs of udon noodles
- dash of salt
- Chop up about 1/4 of a yellow onion and celery sticks.
- Peel fresh garlic & mince. Peel & mince 3 small pieces of ginger.
- Take one stick of fresh lemon grass, bend it back and forth to release the juices inside the stick. Then, cut the lemon grass into small pieces.
- Rinse out your bok choy, cut off the white stem portions. You will only want the leafy green portion. Then, cut the green leaf vertically and then horizontally. Just need it in small pieces.
- In a saute pan on med heat, add some olive oil, the minced garlic and onions. Saute and let sit for about 2 min.
- Add half the box of the mushroom broth and then the entire box of the veggie broth. Add 4 cups of water. Mix it all together. Let the soup come to a boil.
- If you have a tofu press, press the tofu. If not, no fear! Take your tofu out of the package, place the block in the center of a piece of paper towel. Cover the entire tofu and press down to release all the excess water to the paper towel.
- Now, take your tofu and cut it up into small cubes. I ended up only using 1/2 of the block of tofu in my soup. But you’re welcome to add all of it, your choice.
- Add your tofu, celery, bok choy, ginger, lemon grass and a dash of salt to the soup. Mix it all together.
- Cut off the root end from your enoki mushrooms and discard. Add the enoki mushrooms to your soup.
- Cover and let the soup boil for about 15-20 min to release all the nutrients of the ginger, lemon grass, bok choy and garlic.
- Now, add your udon noodles and boil in soup as directed on package. Add the rest of the mushroom broth as well.
- Once the udon noodles have cooked, your soup is ready!