Spring Roll Soup
Servings: 6 People
Ingredients
Broth
- 6-8 Cups Chicken Broth (Or enough to fill your pan)
- 1/4 Cup Soy Sauce
- 2 tsp Sugar (Your preferred type, I used coconut)
- 2 tsp Sesame Seeds (Black or White)
- 1 tsp Sesame Oil
- 1 tsp Minced Garlic
Add-Ins
- Sliced Green Cabbage, Purple Cabbage, Peppers, Green Onions, Bok Choy, Carrots, and Radish (Or whatever you have)
- 2-3 Bundles Udon Noodles (or noodle of choice)
Instructions
- Fill a medium pot with chicken broth. Bring to a boil, then add the noodles and cook according to the instructions on the noodle package.
- When the noodles are halfway done, add the sliced vegetables. (Use whatever vegetables you have! We used our leftover sliced green cabbage, purple cabbage, peppers, green onions, bok choy, carrots, and radish from our spring roll dinner the night before.)
- When the noodles are finished cooking, turn the temperature to low and add the rest of the broth ingredients and stir until evenly distributed.
- Salt to taste and enjoy!
Notes
If you want the noodles to have more of an Asian flavor, add all of the broth ingredients at the beginning.
You can increase your broth ingredients to create a stronger broth flavor.