This is my twist on udon noodles. Very westernized but delicious 🙂
I cooked for 3 people so I only used 1lb of ground beef. May have gone crazy with the celery though! No one likes bok choy but me so I went easy on that.
Chicken Broth (2×49.5oz cans)
Salt and Peper
1.Cut the carrots, celery, bok choy up.
2. Put the chicken broth, salt and pepper in a soup pot and bring to a boil. I added half a can of water. How much water/broth you use is totally up to you. I prefer chicken broth to vegetable broth but again, that’s up to you. 🙂
3. Add the veggies and the meatballs. I only salted and pepper them but you can put whatever you would like or buy them premade. I skim my soup every so often.
4. Simmer the soup for about 30minutes or until the carrots are tender, it’s time to add the bok choy and the udon noodles and cook for 3-5 more minutes.
5. You can add soybean sprout which is what I usually do but I totally forgot to get them!
Udon noodles don’t reheat great. It’s edible but very grainy as opposed to fresh so I would put what you are going to eat that day and then when you reheat the soup, add fresh noodles.
This was my helper, either that or she was just looking for a good napping place. There is a vent under those cabinets and it blows warm air.
And what better way to end the evening than with making cookies…. I almost ran away with the bowl!