Japanese Udon Noodle Soup
- 2 Tablespoons Olive Or Vegetable Oil
- 1/2 whole Yellow Onion, Diced
- 1 teaspoon Red Pepper Flakes
- 1 teaspoon Freshly Cracked Black Pepper
- 3 cloves Garlic, Minced
- 3 whole To 4 Whole Chicken Sausage Links (or Whatever Sausage You Have Around)
- 5 stalks Kale, Leaves Removed
- 1 quart Chicken Stock Or Broth
- 2 teaspoons Soy Sauce
- 2 teaspoons Fish Sauce
- 2 teaspoons Rice Wine Vinegar
- 1 teaspoon Hot Chili Oil
- 8 ounces, weight Japanese Udon Noodles
- Heat a soup pot over medium/high heat. Add a few drizzles of olive oil, about 2 Tablespoons. If you'd prefer to use vegetable oil, that is fine as well.
- Dice up your onion and throw that into the pot. Add a pinch of red pepper flakes and some black pepper.
- Mince your garlic and add that too.
- Dice your sausage and chop the kale. Get those into the pot. Give it a stir. Get everything well coated.
- Add enough to stock or stock/water to cover the mixture. Add a few shakes (about 2 teaspoons each) of soy sauce, fish sauce, rice wine vinegar and about 1 teaspoon of chili oil.
- Kick the heat to high and let it come up to a boil. Once it gets to a nice rolling boil, bring it down to low, cover the pot and let it simmer for about 20 - 25 minutes.
- Taste and re-season if necessary.
- Bring the heat back up to a rolling boil. Add your noodles and cook for about 10 minutes (follow the cooking directions on the package).
- And serve!
olive or, yellow onion, red pepper, freshly cracked black pepper, garlic, chicken sausage, stalks kale, chicken, soy sauce, fish sauce, vinegar, chili oil, weight japanese
Taken from tastykitchen.com/recipes/soups/japanese-udon-noodle-soup/ (may not work)