Low Fat Classic Udon Soup
Delight in the comforting flavors of "Low Fat Classic Udon Soup," a light yet satisfying dish that brings the tastes of traditional Japanese cuisine to your table. This wholesome recipe features tender udon noodles immersed in a delicately seasoned broth made with low-sodium soy sauce, vegetable broth, and a touch of mirin for subtle sweetness. Infused with aromatic ginger, garlic, and umami-rich bonito flakes, it's a perfect harmony of clean and hearty flavors. Nutrient-packed extras like shiitake mushrooms, fresh spinach, and chopped green onions elevate each spoonful, while crispy nori strips add the perfect final flourish. Ready in just 30 minutes, this low-fat, heartwarming meal is ideal for a cozy lunch or dinner that's as nourishing as it is delicious.
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Ingredients
- 200 grams udon noodles
- 4 cups water
- 2 cups vegetable broth
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon mirin
- 1 teaspoon sugar
- 5 grams bonito flakes
- 4 shiitake mushrooms
- 2 green onions, chopped
- 1 cup fresh spinach
- 1 nori sheets, cut into strips
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
Directions
Step 1
Begin by soaking the shiitake mushrooms in a small bowl of warm water for about 10 minutes to rehydrate them.
Step 2
In a medium pot, combine water, vegetable broth, soy sauce, mirin, and sugar. Bring the mixture to a boil over medium heat.
Step 3
Add the bonito flakes to the boiling broth, reduce the heat to low, and let it simmer for about 5 minutes to draw out the flavor. Then, strain the broth into another pot or container and discard the bonito flakes.
Step 4
Bring the strained broth back to a gentle boil and add grated ginger and minced garlic.
Step 5
In a separate pot, cook the udon noodles according to the package instructions. Once cooked, drain the noodles and rinse them under cold water to remove excess starch.
Step 6
Add the soaked and sliced shiitake mushrooms to the simmering broth, followed by the spinach and chopped green onions. Let the vegetables cook for about 3 minutes or until the spinach is wilted.
Step 7
Add the cooked udon noodles to the broth and let everything heat through for another 2 minutes.
Step 8
Serve the soup hot, garnishing with nori strips on top for added texture and flavor.
Nutrition Facts
| Serving size | (2218.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 639.1 |
| Total Fat 7.3g | 0% |
| Saturated Fat 1.4g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 12mg | 0% |
| Sodium 2770.2mg | 0% |
| Total Carbohydrate 115.9g | 0% |
| Dietary Fiber 20.8g | 0% |
| Total Sugars 31.3g | |
| Protein 36.8g | 0% |
| Vitamin D 50.4IU | 0% |
| Calcium 336.6mg | 0% |
| Iron 10.1mg | 0% |
| Potassium 2383.2mg | 0% |
Source of Calories