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15 Minute Peanut Butter Udon Soup
This speedy udon soup is great for lunch when you want something fast, flavoursome and packed with nutrients.
Ingredients
Ingredients
- carrot
- spring onion
- radish
- frozen edamame
- peanut butter
- light soy sauce
- dark soy sauce
- fresh ginger, peeled + grated
- low-fat coconut milk
- vegetable stock
- ready-to-cook udon noodles
- pickled red cabbage
- chilli oil, optional
- sesame seeds, optional
Method
- 1
First prepare the veggies however you like. We like to slice the carrot and spring onion into thin sticks, then slice the radish into thin rings. Then set aside.
- 2
Next boil the edamame for 3-4 minutes, then drain and leave to one side.
- 3
Meanwhile, add the peanut butter, light soy sauce, dark soy sauce and ginger to a saucepan. Stir until the peanut butter is fully combined into the sauce. Next pour in a third of the coconut milk and stir to combine, then repeat with the remaining coconut milk. Finally, pour in the vegetable stock, give the broth a stir, then bring it to a gentle boil on a medium-high heat.
- 4
Add the noodles to the broth and gently boil for 3-5 minutes or until the noodles are loose.
- 5
To serve, add the noodles to bowls, pour over the broth, then top with the edamame, carrot, spring onion and pickled red cabbage. We also love to top with chilli oil and sesame seeds, but this is optional! Enjoy.
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Community reviews
Rated 4.7 out of 5 from 3 reviews
- Loes
“Added some cucumber and replaced the coconutmilk with oatmilk (allergy). Love this recipe.”
- Cerulean
“Great! Just used the veggies I had on hand - sui choi, carrots, mushrooms, corn. Also subbed in mung bean vermicelli for udon noodles. Delicious and easy broth. Might add some quickly pan fried tofu next time for extra protein.”
- ravenous oocien
“very creamy and yum :)”