Umami Asian Soup

Yep, that’s an empty bowl. The soup was so good I didn’t get a chance to photograph it! But, I can tell you how easy it is to make. AND the umami flavor hits you on all your senses. You only need 5 or 6 ingredients and 5-10 minutes and you have a great lunch or snack or a quick breakfast or dinner. Yes, I said breakfast! Ya know, breakfast doesn’t have to be poptarts or cereal to be a “quick” one any more. I like my goat’s milk plain yogurt, a piece of fried polenta, leftover homemade thin crust pizza, rice and egg, baked oatmeal, breakfast squares, etc….,but this is wonderful and simple!

Umami Asian Soup

12 oz hot water
1 1/2 tsp Organic Better Than Bouillon Beef Base
Cooked Udon Noodles to taste (start with 1/3 Cup)
Vegetable Seasoning Sauce or Soy Sauce or Tamari Sauce to taste (start with 1/2 tsp)
Sliced Scallions or Shallots to taste
Cilantro to taste
You could add:
Crushed Red Pepper or Chili Garlic Sauce to taste

I heated water in my electric kettle and poured 1/2 Cups into the bowl on top of the 1 1/2 tsp beef bouillon and stirred well. Add another Cup of hot water and drop in the already cooked noodles, seasoning sauce and stir again. Taste and adjust the seasoning. Add scallions and cilantro. Yum!
If you like chili garlic sauce or crushed red pepper, add a little and stir and let sit and taste before adding more.
Here are two other kinds of noodles to use. The dried noodles are wheat and the Buddha Brand rice sticks are, um, RICE! Since these are smaller and dried, you could drop them into the broth and let it sit longer to cook. You might need to microwave it a bit to heat back up. Just be creative and have fun with your food!