Spicy creamy Udon Soup

By emtoothfxr

Ingredients

• frozen or dried udon noodles enough for 4
• 1 1/2 cup shiitake mushrooms sliced (optional) can use any extra veg.
• 4 cloves garlic minced
• 1 small onion sliced
• 1 tbsp red pepper paste gochujang
• 1 tbsp low-sodium soy sauce
• 1/2 tbsp sesame oil
• 1 1/2 cup dashi broth
• 1/2 cup cooking cream 35%
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1/2 tsp white pepper
• green onions for topping
• add steamed kimchi or other dumplings at the end

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Cook the udon noodles according to packaging's instructions. Transfer to a bowl and set aside.
In a small bowl, combine the red pepper paste, low-sodium soy sauce, and sesame oil. Set aside.
In a pan, heat about 2 tbsp of unsalted butter over medium high heat. Once the butter has melted and starts to slightly bubble, add the garlic and onions and stir fry until fragrant and tender, about 1 minute. Add all-purpose flour and stir for another minute, or until there is no more visible uncooked flour. Pour the dashi broth and stir using a whisk until well combined. Add in the red pepper paste mixture and stir well using a whisk until smooth. Add in the shiitake mushrooms and let cook in the sauce for about 2 minutes. Pour the cooking cream, stir, and let sauce come to a simmer and thicken. Season with white pepper and mix well. Stir in the cooked udon noodles and mix until all the noodles are equally covered with the sauce.
Serve in a bowl with chopped green onions.